OK Water blanching removes water from vegetables, meats, and shellfish. For both vegetables and meats, pour 3 to 4
cups of water into the wok, add 1 teaspoon baking soda to the water, and bring to a boil.
Place in the boiling water until their colors brighten, then immediately drain the vegetables in a strainer placed over a bowl, run cold water over them, and drain again.
Meats and Shellfish
Bring the water to a boil. Add in the foods and bring back to a boil. Remove immediately and drain the foods, then place them in a bowl, run cold water over them, and let stand for the times indicated in the recipes. Drain and set aside.
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