Mustard Greens with Chicken Stir Fry Over Rice.
Our guest on Cooking with Milwaukee Community Leaders is Maysee Herr. Maysee is the CEO of the Hmong Chamber of Commerce, Wisconsin. Her awards include Women of Distinction 2024. She was also featured in MKE Magazine. In 2022, she was named CEO of the Year by the Wisconsin Economic Development Corporation. She is also on the list of Wisconsin’s 48 Most Influential Asian Americans..
You can also listen to the podcast version of this interview and cooking episode –
Mustard Greens with Chicken Stir Fry
Mustard Greens with Chicken Stir Fry Over Rice is a flavorful dish. It combines tender chicken, vibrant mustard greens, and aromatic seasonings. This delightful combination is served over a bed of rice. The mustard greens add a slightly bitter and peppery taste. This pairs beautifully with the savory chicken. It also complements the neutral rice base.
There are variations of this dish. One example is Cantonese-style chicken stir-fried with pickled mustard greens. This introduces a tangy and sour element to the dish. Another approach involves stir-frying fresh mustard greens with garlic and sugar to balance their bitterness. Some recipes also incorporate chili bean paste for a spicy kick.
Mustard Greens and the Hmong culture
Mustard greens, known as zaub ntsuab in the Hmong language, hold a special place in Hmong cuisine and culture. These leafy greens, scientifically called Brassica juncea, are a staple in traditional Hmong dishes. Use them in soups, stir-fries, and pickled preparations. Their slightly peppery and bitter taste adds depth to meals.
Historically, mustard greens have been a part of Hmong agricultural practices for generations. They were cultivated for their hardiness and fast growth, making them an essential crop for subsistence farming. When Hmong communities migrated, especially after the Vietnam War, they took mustard greens with them. This ensured their culinary traditions thrived in new environments.
Mustard Greens with Chicken Stir Fry Over Rice
Materials
- 1.5 lb Mustard Greens
- 1.5 lb Ground Chicken
- 1/2 tsp Salt to taste
- 2 tbsp Seasoning Sauce or Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Minced Garlic
- 1/2 cup Oil
- 2 cups cooked rice
- Optional: -Thai Chili Pepper thinly sliced
Instructions
- Wash the mustard greens. Separate the chopped stems from the chopped leaves.
- Put oil in the pan or wok on medium-high to high heat.
- Add the garlic at the same time and stir gently in the oil
- Add chopped Thai chili pepper, if using
- Stir in the chicken, being sure to break apart any big chunks.
- Add the salt
- Toss in the mustard green stems, seasoning sauce, and oyster sauce, and then gently stir.
- Cover the pan and let it cook without stirring for one minute.
- Give it another gentle stir and cover for another 1-2 minutes, and then uncover. If you over-stir, the greens will darken.
- Stir in the mustard green leaves and give the dish a gentle stir, and fold.
- Let cook for about a minute, and then give the dish another gentle stir and fold. Be sure not to cover the dish again while it’s still cooking.
- To avoid overcooking, remove the pan from the hot stove and don’t cover the dish again until it has cooled down.
- Prepare the rice on a plate. Scoop the stir-fry on top
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We were featured in a Redfin article! Check it out here: Designing the Perfect Kitchen for Home Cooks
Meet Charlie DeSando – “Voyage Tampa” article, which you can read here.
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What a great dish and great guest
That looks and sounds wonderful!!!