Slice the meat thinly.

Place sliced meat into a bowl.

In a separate bowl, combine sake or dry sherry, cornstarch, and salt.

Mix the ingredients in the second bowl well to create a slurry.

Add cornstarch slurry to the meat and mix until all the meat is coated.

Put the bowl with the meat into the refrigerator for at least 30 minutes to marinate.

For stir frying: Heat a wok or fry pan with oil over high heat.

Toss in the marinated meat, as is, and flash-fry for a minute or two.

Remove the meat from the wok and set aside.

Cook the remaining ingredients (such as the vegetables and/or sauce).

Add the meat back in at the end for a short saute with the prepared sauce before being served.

For water blanching: Fill a wok or a large pot with water.

Bring the water to a boil and add about 1 teaspoon of oil.

Add the marinated meat to the boiling water.

With a long chopstick or spatula, break apart the meat into individual pieces.

Stir it around for about 30 to 40 seconds.

Ensure white meats such as chicken and pork are opaque but still raw on the inside.

Remove the meat with a strainer or drain it in a colander, to remove excess water.

Add the meat to the end of the remaining ingredients as above.