Instructions: Marinate the chicken in the egg white while you parboil the vegetables.

Bring the water to a boil and add the carrots. Cover and bring the water back to a boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water and set aside.

In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.

Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds Add the dissolved cornstarch and simmer for 30 seconds.

Season with salt to taste.

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