Wok Sauteed Mizuna and Portobello Mushrooms with Minced Chicken

1. In a medium bowl, mix egg white with 1 Tablespoon of the soy sauce, garlic and chicken. Cover and refrigerate for 1 hour.

2. Heat 1 teaspoon of the oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Remove chicken from the pan and transfer to a plate; set aside. Heat remaining 1 teaspoon of oil in the pan. Add carrots, onions, water chestnuts, squash and mushrooms, and cook, stirring constantly, for 1 minute. Add remaining soy sauce, chili garlic sauce, lime juice, swiss chard and mizuna and cook, stirring often, until slightly wilted. Return chicken to pan and toss well. Garnish with peanuts & green onions and serve- either alone or on top of brown rice.