-=> Quoting Dave Drum to Jim Weller <=-

 DD> I've had beet greens a few times. Don't care if I am never served them
 DD> again. Even so, I'd like to try chard as chard - just to see what it's
 DD> all about.

Don't bother then. Chard is beets.
 
Maybe bok choy, snow peas and scallions are more up your alley when
it comes to green vegetables ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shredded Breast of Chicken with White Wood Fungus
 Categories: Chicken, Chinese, Mushrooms, Noodles
      Yield: 8 Servings

      2 x  500 g chicken fillets
    1/4 ts Salt
    1/4 c  Water
    175 g  Miniature bok choy
    200 g  Snow peas, trimmed, blanched
    200 g  Fresh white wood fungus,
           Trimmed and cut in bite-
           Sized pieces
    1/2 bn Shallots, trimmed, julienned
           And rested in cold water
      4 tb Sesame paste (tahini)
      2 tb Sesame oil
      3 tb Rice wine vinegar
      3 t  Soy sauce
      1    garlic clove, peeled,crushed
      1 ts ground Szechuan peppercorns
    400 g  Rice Stick noodles
    1/2 bn Fresh coriander
  
  Shredded breast of chicken with chinese rice stick noodles,
  miniature bok choy, snow peas and white wood fungus.

  To make the dish: put the trimmed chicken breast fillets in a
  frying pan with the salt and water.  Place over medium heat, cover
  and simmer gently, about 6 to 8 minutes, until just cooked. Remove
  the breasts to a plate to cool and reserve the remaining stock.
  Blanch the miniature bok choy. Arrest the cooking by rinsing in
  cold water, and put on a paper towel to drain.  With a fork and
  your fingers, shred the chicken breast meat into fine strands and
  put into a bowl.

  Prepare the snow peas, wood fungus and shallots and set aside. Put
  the sesame paste, sesame oil, Chinese white rice wine vinegar, soy
  sauce, garlic, reserved chicken stock and ground pepper in a
  screw-top jar and shake vigorously until amalgamated. Set aside
  for the flavours to develop. Pour all but a third of the reserved
  dressing over the chicken, toss and let stand while the noodles
  are cooked. Bring a large pot of water to the boil and cook the
  noodles for 6-8 minutes, according to instructions.  Drain and
  arrest the cooking quickly by running cold water over the noodles
  while they are still in the colander. Drain well.
  
  To serve the chicken breast and noodles: mix the miniature bok
  choy, snow peas, wood fungus and shallots into the chicken mixture
  and toss gently. Put a large serving of the noodles on one side of
  the plate and an equal serve of the shredded chicken breast and
  vegetables on the other. Serve immediately, topped generously with
  sprigs of coriander and accompanied by a small serving of the
  reserved dressing to pour over the noodles.
  
  This dish can be successfully mixed together and served as a
  noodle salad, as an entree, main course or as part of a buffet.  A
  coarse white fish, flaked, can be substituted for the chicken or
  it can be served without the chicken, but with double the quantity
  of vegetables, as a vegetarian noodle dish.
  
  Bon Appetit, Exec. Chef Magnus Johansson
  Source: Australian Gourmet Entertaining Sep'94
  From: Sherree Johansson               Date: 07 Sep 94
 
MMMMM

White wood fungus is a white, gelatinous fungus that looks like
flower petals which grows on dead branches of broadleaf trees, very
popular in China. It is also called snow fungus, snow ear, silver
ear fungus and white jelly mushroom. It is sold dried and is rather
delicate after soaking to rehydrate it; somewhat bland tasting but
adds an interesting texture and appearance to dishes, especially
soups.



Cheers

Jim


... Mushrooms are as meaty as vegetables get.

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