WOK SAUTÉED MIZUNA WITH MINCED CHICKEN
Taken from Blue Heron Community Farm: https://www.blueheroncommunityfarm.com/recipe/wok-sauteed-mizuna-with-minced-chicken
n a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, until fragrant, about 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted, about 2 minutes. Return chicken to wok and toss well. Garnish with green onions and serve.
Ingredients
Directions
n a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, until fragrant, about 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted, about 2 minutes. Return chicken to wok and toss well. Garnish with green onions and serve.
