Tasty Tuesday: Sauteed Mizuna with Chicken Over Creamy Polenta

Have you ever tried Mizuna (also known as Japanese mustard greens)?  We hadn’t until this recipe but it was so yummy.  I’ve been experimenting with some different ingredients available from Ecoplace Organics, a food delivery service here in London, Ontario.

Ingredients:

1 egg white, lightly beaten

2 tsp. soy sauce

2 cloves garlic, finely chopped

1/2 tsp spicy soybean paste (I got this at my local Asian food store – they serve it in most Korean restaurants)

1 lb boneless, skinless chicken breast, cut into strips

1/2 to 1 T. oil

1/3 cup finely chopped yellow onion

1 T lime juice

1 bunch mizuna (if you can’t find mizuna, you could substitute mustard greens or spinach)

1/4 c finely chopped green onions

Instructions:

Beat the egg white with 1 tsp of the soy sauce.  Stir in the garlic and the soybean paste.  Add the chicken.  Let this marinate for at least an hour covered in the refrigerator.  Saute the chicken in 1/2 T of oil until cooked through – about 6 minutes.  Remove the chicken from the pan and set aside. Add more oil if needed. Put mizuna in the pan and add lime juice and remaining soy sauce.  Saute the mizuna until wilted.  Add the cooked chicken and toss together.  Serve over creamy polenta (also good over noodles or rice) – see recipe below. Garnish with green onions if desired.

Creamy polenta:  I put 2 cups milk and 2 cups water with 1 T. butter or margarine in a pot.  Bring this to a boil.  Remove from heat.  Add 1 cup of cornmeal and salt and pepper to season.  Whisk constantly until creamy and thickened (about 5 minutes).  If you’d like, adding some shredded Parmesan to this just before serving is quite tasty too.