I walked to my desk this morning and a box was waiting. Anna sent me my annual supply of greens from her garden. There were two Ziploc-fulls of arugula and of Japanese mizuna. There was also a bunch of ginger-mint leaves. Chives and Texas tarragon were also included. They were an absolutely nice surprise to start my day.
I was famished after my third session of bootcamp in Central Park. When I got home, I wanted to make and eat something quick but filling at the same time. This recipe may look long, but if you have an Asian family pantry, I bet you already have most of the ingredients listed here. Of course, if you don’t have someone in Chicago sending you fresh ginger-mint leaves from her garden, feel free to substitute with regular mint leaves and a knob of peeled and grated fresh ginger. If you can’t find mizuna, try baby spinach, chicory or mustard greens–it’s important that your greens are bitter and spicy at the same time because the chicken is a tad sweet with the brown sugar. As for the corn, I added them at the last second because I found them cooked in the fridge. Using a serrated knife, I cut the kernels off the cob. You can use raw or canned corn kernels, too. The fried onions were a nice touch, but again, if you’re feeling lazy, just sautÃ© them with the chicken.
When everything was done, Anna’s fresh greens made this dish even more nourishing. An hour-long of lunges, crab-crawls and push-ups weren’t so bad after all.
4 boneless chicken thighs, cut in small pieces
2 portobello mushrooms, cleaned, cut in small pieces
1 cup corn kernels
a handful of baby carrots, halved
fresh ginger-mint leaves
1 small jalapeÃ±o pepper, seeded and chopped
3 garlic cloves, minced
2 tbsps brown sugar
2 tbsps fish sauce
2 tbsps rice vinegar
For the fried onions:
1 larged red onion, sliced thinly, rings separated
1/4 cup of flour
For the salad:
a handful of Japanese mizuna greens, torn
a handful of arugula, torn
juice from half a lemon
1 tbsp red hot sauce
2 tbsps soy sauce
3 cloves of garlic, minced
olive oil, salt, pepper
1. Make the fried onions. In a large bowl, toss the onions in the flour to coat. Using a skillet, heat some peanut oil and fry the onions in small batches without overlapping. When golden brown on both sides, remove with a slotted spoon to a plate lined with paper towel. Set aside.
2. In another small bowl, combine brown sugar, fish sauce and vinegar. Stir until sugar is dissolved.
3. Heat a large wok over high heat. Add some oil and stir-fry the chicken for about 10 minutes with the carrots. Add mushrooms, corn, pepper and garlic. Add the fish sauce mixture. Stir in the fried onions and the ginger-mint leaves. Turn off the heat and make your salad.
4. In a salad bowl, combine the lemon juice with the soy sauce and olive oil. Stir in the garlic and the hot sauce and season with salt and pepper. Toss in the greens. Serve with the ginger-mint chicken.