This recipe is adapted for a low fiber, low residue diet. You can use the same velveted chicken cooking technique in a more traditional stir-fry where the vegetables are cooked until crisp-tender directly in the wok.
Cut chicken into thin slices, small cubes, or thin strips. Place in bowl and add salt and rice wine; mix well. Whisk egg white with fork until gel is broken down. Add to chicken, along with cornstarch; mix well. Add 1 tablespoons of oil and stir until well mixed. Cover and refrigerate for at least 30 minutes.
Bring 1 quart of water to a boil. Add 1 tablespoon oil and reduce heat to low. Transfer chicken into pot and stir to separate pieces. Continue to stir until coating turns white. Then immediately strain in colander.
Bring chicken broth to a boil in a saucepan. Add carrot slices. Cook until tender. Remove from pan with slotted spoon. Add mushrooms and zucchini to chicken broth and cook until tender. Remove from pan with slotted spoon. Add asparagus tips to pan and cook until tender. Remove from pan with slotted spoon. Reserve 1/4 chicken broth stir-fry; store remaining broth for another use.
In a small bowl, mix together Stir-Fry Sauce ingredients.
Heat oil in a wok or large skillet. Add ginger and stir-fry briefly until fragrant. Add cooked vegetables to wok. place velveted chicken on top. Add 1/4 cup chicken stock to wok and cover. Cook on high for 1 minute.
Add Stir-Fry Sauce and toss well for 1 minute to coat chicken and vegetables with sauce. Serve.