Wok Sautéed Mizuna with Minced Chicken

Serves 4 to 6

Mizuna is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes. You may substitute watercress, baby spinach leaves, mustard greens or kale. The mizuna leaves are added last and barely cooked. If substituting kale, add it a bit earlier in the recipe, with
the carrot and onion, so it will be tender. Any way you decide to prepare this dish, serve it with basmati rice or short grain brown rice. From The Whole Foods Market Cookbook

Ingredients

1 egg white, lightly beaten
1 1/2 teaspoon tamari or soy sauce
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
2 teaspoons canola or peanut oil
1/3 cup finely chopped carrot
1/3 cup finely chopped yellow onion
1/4 cup finely chopped water chestnuts
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 pound mizuna, trimmed
1/4 cup finely chopped green onions

Method

In 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, for 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted. Return chicken to wok and toss well. Garnish with green onions and serve.

Nutrition

Per Serving: calories 120; calories from fat 30; calories from saturated fat 5; protein 19g; carbohydrate 3g; total fat 3.5g; saturated fat 0.5g; cholesterol 50 mg; sodium 160 mg; 25% calories from fat

http://wholefoodsmarket.com/recipes/1012