Combine the ginger, soy sauce,
mirin, chili oil and cornflour in a bowl, add the chicken and toss
to coat. In a separate small bowl, mix
together the wasabi and mayonnaise. Heat a wok over high heat. Add half the oil and swirl it
around to coat the side for the wok. Add half the chicken and stir fry
for 4-5 minutes, or until it is browned and cook through. Remove the chicken from the wok
and keep warm. Repeat with the remaining oil and
Divide the mizuna and avocado
among four serving plate, top each plate with an even amount of the
chicken, and serve with the mayonnaise and pickled ginger.
Japanese mayonnaise is available in
Asian grocery stores. It usually comes in an easy to use squeeze bottle.
If you can't find Japanese mayonnaise, use whole egg mayonnaise instead.