I am using this recipe as you have written it, then a second version for my vegetarian daughter substituting tofu chunks for the chicken. (motherthyme.com)
low - sodium soy sauce 1 1/2 cups sliced beet greens, Swiss chard, escarole, turnip greens, or kale 1 cup turnip or fennel chunks 1/2 cup sliced mushrooms 1 cup firm tofu chunks 1 cup coarsely chopped arugula 1/2 cup fresh mint leaves 1/4 cup coarsely chopped parsley To make Chile Paste: (pearltrees.com)