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Velvet the chicken by mixing with egg white, cornstarch, baking soda, and salt.
Make a brown sauce by combining light soy sauce, oyster sauce, hoisin sauce, ketchup, sugar, MSG, cornstarch, and toasted sesame oil.
Par-cook the broccoli and blanch the velveted chicken in the broccoli cooking water.
Stir-fry the chicken and broccoli in a wok, adding the brown sauce at the end.
For dry stir-fries, par-cook the string beans under the broiler, then stir-fry with Sichuan peppercorns, ground pork, garlic, ginger, preserved mustard greens, wine, and scallions.
For green vegetable stir-fries, par-cook the Shanghai bok choy, then stir-fry with garlic, chicken bouillon powder, salt, and oil.
Serve the stir-fried dishes immediately while hot.