Stir-Fried Chicken and Asian Greens
12 ounces boned, skinned chicken breast halves
2 tablespoons dry sherry
3/4 cup fat-skimmed chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon white pepper
1 pound Asian greens
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
Salt
Rinse chicken and pat dry. Cut crosswise into strips about 1/8 inch thick and 2
to 3 inches long. In a bowl, mix chicken with sherry. In another small bowl, mix
broth, soy sauce, cornstarch, and white pepper.
Remove and discard any yellow, damaged, or tough leaves from 1 pound
Asian greens. Trim off and discard tough stem ends. For tough stalks, remove
any thick side stems attached to center stalk; discard center stalk and use
stems. Rinse well.
For bok choy: Cut leaves and stalks diagonally or crosswise into 1/4-inch-thick
slices; separate leaves from stalks.
For Chinese mustard or yao choy: Trim stalk ends, especially if fibrous (a
white, woody center is an indication). If skin on stalks is tough, peel off and
discard. Cut greens into 3-inch lengths, separating leaves and thin stems from
thicker stems or stalks. If any pieces are thicker than 1/2 inch, cut to that
thickness
.
Set a 14- to 16-inch wok or 12-inch frying pan over high heat. When hot, stir in
the thick stem pieces and 3 tablespoons water. Cover and cook until pieces
are tender-crisp to bite, 2 to 3 minutes. Add the leaves and thin stems and stir
until leaves are barely wilted, 1 to 2 minutes; pour mixture into a bowl.
Return pan to high heat. When it's hot and any liquid has evaporated, add oil,
garlic, and ginger; stir until garlic begins to brown, about 30 seconds. Add
chicken and stir until no longer pink in the center (cut to test), 2 to 3 minutes.
Stir broth mixture and add to pan; stir until boiling. Return greens to pan and
stir until hot. Add salt to taste and pour into a serving bowl.