if you are trying to add more green to your diet, and most of us are, this dish is a delicious way to start. a mixture of green vegetables including broccolini (sometimes called broccolette) baby bok choy, zucchini, kale, scallions, mushrooms and chicken breast, it is fast and heartwarming, any time of year. other greens such as chard, spinach, broccoli, chives, pea shoots, snow peas, long beans, or various asian greens would be excellent here. creativity only enhances this dish. use what you like.
green stir fry with mushrooms and chicken (or tofu)
1lb boneless skinless organic chicken breast, thinly sliced across the grain
1 TBSP cornstarch or potato starch
2 tsp dry sherry
1 tsp soy sauce
4 TBSP olive oil
1/2 cup stock or water
2 cloves garlic, sliced
1 large bunch broccolini or broccolette (cousin to broccoli, edible stalks, sweet flavor)
chopped into 1 inch pieces, stalks included
3 baby bok choy, sliced
1 zucchini, diced
small bunch of kale, stems removed, leaves stripped and chopped
1 bunch scallions, chopped into 1 inch pieces
8 oz mushrooms, cremini or shitake, trimmed and sliced
1 TBSP fermented black beans (optional, available at asian grocery stores)
steamed rice to serve.
slice chicken and place in a bowl with the cornstarch and sherry and soy sauce while you prepare the veg. chop away and set up your ingredients near the wok so you can work quickly once the heat is on high.
next, heat the wok. once hot, add 1 tbsp olive oil and mushrooms. stir fry on high heat for 2 minutes. remove from wok and set aside. next the greens, return the wok to high heat, add another TBSP olive oil, the green veg except for the scallions, which will go in at the very end after the chicken or tofu). saute for 1 minute, add 1/2 cup broth or water, stir for another 2 minutes. reserve with cooking juices in a bowl or plate to the side. now for the meat or tofu. return wok to high heat. add 2 TBSP olive oil to the pan, add in the garlic and stir around for a few seconds, then the chicken, allow to sear briefly, then stir and turn until opaque. add in the veg, stir briskly, add the scallions and fermented black beans if using. combine, taste for flavor, then serve immediately with steamed rice. delicious mixture of salty, crunchy, sweet, savory, and green.
tofu can easily be substituted for the chicken. no need to use sherry or cornstarch in this case. slice a 16 0z block of tofu into 1 inch by 1/2 inch pieces and saute at the end with the garlic. add in the soy sauce with the scallions at the end if needed. just as delicious.