8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces

1 tablespoon egg white, lightly beaten

2 teaspoons cornstarch

1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry

Salt to taste

1/4 cup chicken stock or vegetable stock

1 tablespoon low-sodium soy sauce

1 bunch kale, stemmed and washed well in 2 rinses of water

2 tablespoons peanut oil, rice bran oil or canola oil

1 tablespoon minced ginger

2 fat garlic cloves, minced

1/2 teaspoon red pepper flakes

4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated

6 to 8 brussels sprouts, quartered (about 1/2 pound)

1 small or 1/2 large red bell pepper, cut in thin 2-inch strips

1/2 pound baby bok choy, cut in 1-inch slices

Freshly ground pepper

Rice, whole grains or noodles for serving