Oil-Blanching

This relatively simple cooking technique is basically a sealing process. Its aim is to seal in the flavor of vegetables, meats, and shellfish, and to retain the bright color of vegetables.

For vegetables, heat the wok, pour 3 cups of peanut oil into it, and heat to exactly 300° F. Vegetables should be added to the oil for no longer than 30 to 45 seconds, then should be removed with a Chinese strainer.

For meats and shellfish, the oil should be at 400° to 425° F. Food is placed on the mesh of the strainer and then lowered into the oil for 1 to 1½ minutes.