Steve Kroll
Wine Guy
The process you describe is velveting. See here.Thank you my wife and daughter loved it. I have gotten away from velveting. I mix with dark soy, rice wine and corn starch and let it marinade at least 30 minutes. Then I sear it in the wok.
Velveting "refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender."
Your dish looks really great, by the way!