Wok-Sautéed Mizuna w/ Minced Chicken

Or, more accurate to what I actually made, chicken stir-fry with mustard greens.  (Local supermarket didn’t have mizuna.)

Whisk together 1 egg white with 1 tsp soy sauce and 4 cloves pressed garlic.  Toss with 2 chicken breasts cut into very small pieces.  Marinate 1 hour in fridge.

Heat oil in wok over high heat.  Add chicken and stir-fry until browned.  (In batches if your wok is small.)  Remove from pan.

Greens tossedHeat more oil and add 2 chopped carrots, 1/2 chopped onion, 1 can bamboo shoot strips (supermarket also did not have water chestnuts).  Saute 2 minutes.  Add 1 tsp soy sauce, 1/2 tsp sriracha (or other garlic-chili paste), juice of 1/2 a lime.  Stir-fry another minute.

Return chicken to pan along with 2 bunches of mustard greens, torn into pieces.  Toss with tongs until greens have wilted.

Serve over basmati rice.dscn3624

Dylan Report: Mild thumbs up.  I removed some chicken w/ onions, carrots and bamboo shoots for him before I added the sriracha and mustard greens.  Since we just got home from a week-long vacation, he was both exhausted and completely wired and not much in the mood to try a new dish, even if it was basically just chicken and rice.  He seemed to like the bamboo shoots and kept asking for pieces of my chicken by saying “spicy?”  So maybe I should have given him some of the hot sauce version!  He was very willing to try the mustard greens but turned them down with a very polite “no” as he took the leaf out of his mouth and handed it to me.


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