Greens Scene Stir Fry
Sliced Chicken Stir-Fried with Mustard Greens, Purslane, and Fresh Herbs in a Soy-Ginger Sauce
30 minutes
Serves 4
DinnerChineseDairy-freeShellfish-free
Herb's take
Inspired by Chinese home-style stir-fries but starring a riot of unexpected leafy greens, this dish will teach you how quick wok cooking and a flavor-layered sauce can highlight even the most unconventional botanicals. Bonus: you'll learn why tossing aromatic herbs in at the end makes all the difference.
Equipment needed
- Wok or large skillet
Ingredients
Yield
4
Instructions
- 01In a medium bowl, toss the sliced chicken with 1 tablespoon soy sauce and the cornstarch until evenly coated. Set aside while you prep the vegetables.
- 02In a small bowl, whisk together the remaining soy sauce, Shaoxing wine, sesame oil, chicken broth, and brown sugar until the sugar dissolves. Set sauce aside.
- 03Heat 1 1/2 tablespoons neutral oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until just cooked through, about 2-3 minutes. Transfer chicken to a plate.
- 04Add the remaining 1 1/2 tablespoons oil to the wok. Add ginger and garlic and stir-fry for 30 seconds until fragrant but not browned.
- 05Add the mustard greens and purslane. Stir-fry until wilted but still bright, about 2 minutes.
- 06Return the chicken to the wok. Stir the sauce to recombine and pour it in. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients.
- 07Remove the pan from heat. Immediately add basil, mint, nasturtium, and most of the scallions. Toss gently to mix; the residual heat will just wilt the herbs.
- 08Taste and season with salt and pepper if needed. Transfer to a serving platter and garnish with remaining scallions and a few nasturtium petals for color. Serve hot.
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