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| 1 |  | ounce dried tree-ear or wood-ear mushrooms |
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| 1 | | cup boiling water |
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| 1 | | large egg white |
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| 1 | | tablespoon rice-wine vinegar |
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| 1/2 | | teaspoon salt |
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| 1 | | tablespoon cornstarch, dissolved in 1 1/2 tablespoons water |
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| 2 | | whole boneless, skinless chicken breasts, cut into strips |
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| 1/2 | | head broccoli, cut into florets |
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| 3 | | medium carrots, thinly sliced |
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| 2 | | tablespoons canola oil |
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| 1 1/2 | | teaspoons freshly grated ginger |
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| 1 1/2 | | teaspoons minced garlic |
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| 2 | | scallions, white and most of green sliced into thin rings |
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| 1/2 | | teaspoon crushed red-pepper flakes |
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| 1 | | medium onion, cut in 3/4-inch pieces |
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| 1 | | medium red bell pepper, cut in 3/4-inch pieces |
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| 1 | | one-pound green cabbage, shredded |
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| 1/2 | | small jalapeño pepper, minced |
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| 2 | | tablespoons soy sauce |
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| 1 | | tablespoon balsamic vinegar |
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| 1/2 | | teaspoon toasted sesame oil |
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| | Salt and freshly ground black pepper |
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| | 1. Place mushrooms in a medium bowl, and cover with boiling water. Soak 10 minutes, and drain in a colander. |
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| | 2. Place egg white, rice-wine vinegar, salt, and cornstarch mixture in a large bowl; whisk to combine. Add chicken, cover, and refrigerate 30 minutes. |
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| | 3. 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. |
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| | 4. Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions, and red-pepper flakes. Sauté 30 seconds. Add onion and bell pepper, and sauté 1 minute more. Add carrots, and cook another 2 minutes. Stir in broccoli, cabbage, jalapeño, and mushrooms; cook 3 to 4 minutes, until cabbage starts to wilt. Remove chicken from marinade, and add to wok. Sauté 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. |
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| | | Per serving: 208 calories, 7 g fat, 31 mg cholesterol, 23 g carbohydrate, 695 mg sodium, 17 g protein, 6 g dietary fiber. |
