Chicken and Mustard Greens
january 23, 2014
I like to keep chicken thighs in the freezer, they thaw quickly and make a good dinner. Today I'm using my new carbon steel wok, which my mom bought me for Christmas, from the Wok Shop in San Francisco's Chinatown. I'll tell the story of that later. It works much better than my old, heavy, cast iron wok made by a German company.
The chicken recipe is on p. 137, the one with black bean sauce. I'll stir fry our beautiful new bunch of mustard greens with the tired old curly kale from last week that is sitting in the fridge. That is for the parents. Kids will eat rice and chicken, maybe a bite of greens with some incentive.