Put a cooling rack over a baking tray (the one with the lip) for draining the chicken
Wash the bean sprouts in a colander and leave to self drain
Slice the spring onions
Slice the bamboo shoots, dispose of the water if they were canned
Cut the green pepper in to strips
Mince the ginger
Mince the garlic
Cut the chicken in to strips
Beat the egg white and cornflour together in a flat bottomed dish large enough to hold a chicken strip
Dip each of the chicken strips in to the cornflour/egg mixture
Place your wok over a medium heat
Heat the oil ready for frying
In small batches, fry the chicken strips in the oil until they are just cooked
Drain each batch of chicken strips on the cooling rack
Add the bamboo shoots to the hot oil in the wok
Add the bean sprouts to the wok
Add the green pepper to the wok
Add the spring onions to the wok
Add the ginger to the wok
Add the garlic to the wok
Stir fry the vegetables for about 3 minutes
Add the rice wine (or dry sherry) to the wok
Return the drained chicken to the wok
Stir everything together until heated thoroughly
By prepping the chicken after you have done all the vegetables you only end up using one knife and cutting board, or have to wash up between steps.
Because all of the vegetables get cooked at the same time you don't need to maintain separate measuring bowls for each.
All the vegetables go in to one bowl, chicken goes straight from the cutting board to being dipped, back to the cutting board, and then straight in to the hot oil in the wok. Cutting board and knife go straight to the kitchen sink for wash up.
Cooking the chicken in small batches (usually I do a third at a time) prevents the oil temperature from dropping off too suddenly. You don't end up with cornstarch coming off of the chicken due to the oil temperature dropping off and you actually end up frying the chicken, not just cooking it. Let the oil warm back up between each batch.
Adding a piece of tinfoil on the baking tray means one less item to wash up and no oily residue on your baking tray. The baking tray catches any accidents than the tinfoil alone. The tinfoil catches any oil that might end up on the baking tray. I'd consider one less bulky dish to wash oil off of a bonus.