Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply then stir the meat in simmering water for about a minute. The meat then is ready to be used for anything else.
The problem is, I wanted to also marinate the meat in mixture of sauces, salt and pepper. When should I put the marinate into play? At the same time as the 30 minutes refrigerator? (That would make the meat not versatile to use in other dishes, as the sauce applied is specific to a dish I wanted to prepare.) or after the 1 minute stir? (I worried that this would somehow destroy the velvet effect, or not?)