Ingredients
1 ounce dried tree-ear or wood-ear mushrooms
1 cup boiling water
1 large egg white
1 tablespoon rice-wine vinegar
1/2 teaspoon salt
1 tablespoon cornstarch, dissolved in 1 1/2 tablespoons water
2 whole boneless, skinless chicken breasts, cut into strips
1/2 head broccoli, cut into florets
3 medium carrots, thinly sliced
2 tablespoons canola oil
1 1/2 teaspoons freshly grated ginger
1 1/2 teaspoons minced garlic
2 scallions, white and most of green part, sliced into thin rings
1/2 teaspoon crushed red-pepper flakes
1 medium onion, cut in 3/4-inch pieces
1 medium red bell pepper, cut in 3/4-inch pieces
1 one-pound green cabbage, shredded
1/2 small jalapeno pepper, minced
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon toasted sesame oil
Salt and freshly ground black pepper
Preparation
Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander.
Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes.
Bring a large stockpot of water to boil. Blanch broccoli for 1 minute; remove broccoli from water, and rinse under cold running water to stop cooking. Add carrots to boiling water, and blanch 1 to 2 minutes. Drain, and rinse under cold running water to stop cooking.
Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Saute 30 seconds. Add onion and bell pepper, and saute 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeno, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Saute until chicken is thoroughly cooked, about 5 minutes. Stir in soy sauce, vinegar, and sesame oil, and season to taste with salt and pepper. Serve hot.
