This dish is packed with flavor and texture. Chinese mustard greens and Chinese mustard (another use for those little takeout packets!) each lend a peppery zing. The addition of pistachios makes it a slightly unorthodox stir-fry, but there's a healthful trade-off: A single one-ounce serving of pistachios (about 49 of them) has as much potassium as half of a large banana, more fiber than a half-cup of broccoli or spinach, and about the same protein as an ounce of soybeans.
We've made the recipe go a bit faster by using cooked chicken breast, which you can pick up at a grocery store salad bar or in the form of a rotisserie chicken.
Wine columnist Dave McIntyre suggests two pairings: for a white wine, a pinot gris from Alsace such as the Josmeyer 2006 "Le Fromenteau," from a leading biodynamic producer. For a red, a daring choice might be a fragrant, peppery Virginia cabernet franc, such as Fox Meadow, to match the mustard greens.
Servings: 4 - 6
- 2-inch piece peeled ginger root
- 1 small clove garlic
- 2 to 3 scallions
- 2 to 3 ounces Chinese mustard greens (may substitute arugula)
- 3 tablespoons peanut oil
- 1 pound cooked (skinless) chicken breast
- 1 tablespoon plus 1 teaspoon sesame oil
- 2 cups cooked white rice, preferably cold (may substitute brown rice, cooked and cooled)
- 1 1/2 cups raw, unsalted pistachios, plus 2 tablespoons coarsely chopped, for garnish
- 1/2 cup frozen peas, defrosted
- 2 to 3 tablespoons oyster sauce
- 1/4 cup water
- 1 tablespoon Chinese mustard
- 2 tablespoons low-sodium soy sauce
- 1 cup (about 4 ounces) mung bean sprouts
Mince the ginger to yield 1 tablespoon and the garlic to yield 1/2 teaspoon. Trim the root ends from the scallions; coarsely chop the white and light-green parts of the scallions (at least 1/4 cup). Wash, dry and cut enough of the mustard greens to yield 2 packed cups.
Heat 2 tablespoons of the peanut oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. While it is heating, shred the cooked chicken into bite-size pieces.
Add the chicken to the wok or skillet and stir-fry for about 30 seconds, until it is heated through and has picked up a little color. Transfer to a plate.
Add the remaining tablespoon of peanut oil to the wok or skillet along with 1 tablespoon of the sesame oil; when the oil is quite hot, add the ginger and garlic; stir-fry for 10 seconds or until the mixture is fragrant. Add the rice, pistachios, peas and scallions; stir-fry for 2 minutes.
Return the chicken to the wok or skillet along with the oyster sauce to taste, water, Chinese mustard and soy sauce; stir-fry for 1 to 2 minutes or until the mixture is well combined and the rice has picked up a nice brown color. Add 1 cup of the mustard greens; stir-fry for 2 to 3 minutes, until they have wilted but are still a strong green color. Remove from the heat.
Place the remaining cup of mustard greens in a medium bowl. Add the remaining teaspoon of sesame oil and toss to coat evenly, then divide the dressed greens among individual plates.
Add the fried rice on top of the mustard greens or alongside; garnish with the chopped pistachios and bean sprouts. Serve hot.
Adapted from a recipe by chef Shawn McClain of Spring, Custom House and Green Zebra restaurants in Chicago, as part of a top-chef recipe booklet produced by the Western Pistachio Association. For a copy of the booklet, go to www.westernpistachio.org.
Tested by Bonnie S. Benwick.
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