SAUTEED MIZUNA AND PORTOBELLO MUSHROOMS WITH MINCED CHICKEN
1 large egg white, lightly beaten
3 Tablespoons soy sauce, divided
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
1/2 cup chopped water chestnuts
1/2 cup finely chopped zucchini
1 cup sliced portobello or another type of mushroom
1 teaspoon chili garlic sauce
1 Tablespoon freshly squeezed lime juice
1 cup sliced swiss chard or spinach or kale
1/2 pound mizuna, trimmed
1/4 cup unsalted peanuts
1/4 cup finely chopped green onions
In a medium bowl, mix egg white with 1 Tablespoon of the soy sauce, garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 teaspoon of the 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.
Remove chicken from the pan and transfer to a plate; set aside.
Heat remaining 1 teaspoon of oil in the pan. Add carrots, onions, water chestnuts, zucchini and mushrooms, and cook, stirring constantly, for 1 minute.
Add remaining soy sauce, chili garlic sauce, lime juice, swiss chard and mizuna and cook, stirring often, until slightly wilted.
Return chicken to pan and toss well. Garnish with peanuts & green onions and serve- either alone, on top of brown rice or rice noodles.