Name: WOK SAUTÉED MIZUNA WITH MINCED CHICKEN
Ingredients: 1 egg white, lightly beaten; 1 1/2 teaspoon soy sauce, divided (use tamari for gluten free); 2 cloves garlic, finely chopped; 1 pound boneless, skinless chicken breast, very finely chopped; 2 teaspoons canola or peanut oil, divided; 2 carrots, finely chopped; 1/2 medium yellow onion, finely chopped; 5 water chestnuts, finely chopped; 1/2 teaspoon chile paste with garlic; 1 tablespoon lime juice; 1 pound mizuna, trimmed; 2 green onions, finely chopped

WOK SAUTÉED MIZUNA WITH MINCED CHICKEN

Posted December 19, 2022

CategoryCarrot, Mizuna, Mustard Greens, Scallion

Taken from Blue Heron Community Farm: https://www.blueheroncommunityfarm.com/recipe/wok-sauteed-mizuna-with-minced-chicken

Yields1 Serving

1 egg white, lightly beaten

1 1/2 teaspoon soy sauce, divided (use tamari for gluten free)

2 cloves garlic, finely chopped

1 pound boneless, skinless chicken breast, very finely chopped

2 teaspoons canola or peanut oil, divided

2 carrots, finely chopped

1/2 medium yellow onion, finely chopped

5 water chestnuts, finely chopped

1/2 teaspoon chile paste with garlic

1 tablespoon lime juice

1 pound mizuna, trimmed

2 green onions, finely chopped

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