The Mississippi River Delta, stretching for about one hundred miles along the banks of the mighty Mississippi and extending eastward fifty miles across the state is one of the richest agricultural regions in the world. After the Emancipation Proclamation was enacted and slaves no longer worked the cotton fields, Chinese men migrated to the Delta in search of work. As is often the case today, many intended not to settle permanently, but to earn money to send home, but when they arrived, they found hard labor and low pay. To achieve economic independence, these new immigrants opened grocery stores, selling to the black freedmen who had formerly used the plantation stores. The first Chinese grocery store in Mississippi likely appeared as early as the 1870s. Chinese immigrants continued to come to Mississippi over the generations, joining their extended families and incorporating their cooking into the local cuisine, as seen with this recipe for stir-fried turnips and greens
-Virginia Willis
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- Serves: 5 People
- Category: Sides
Ingredients
- 1 c homemade chicken stock or reduced-fat low-sodium chicken broth
- 4 heaping cups chopped turnip greens (about 6 ounces)
- Coarse kosher salt and freshly ground black pepper
- 4 small or 2 medium turnips (about 4 ounces), peeled and thinly sliced into half-moons
- 1 small sweet onion, thinly sliced crosswise
- 6 thin slices ginger, peeled and cut into julienne
- 2 garlic cloves, very finely chopped
- 2 oz country ham, cut into small dice
- 2 tbsp. peanut oil or canola oil
- 1 tbsp. sherry
- 2 tsp. honey (optional)
Instructions
- 1. Stir together the stock and sherry. Set aside. Heat a 14-inch flat-bottomed wok or large skillet over very high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil and heat until shimmering. Add the ham and cook until sizzling. Add the garlic and ginger and cook just for 10 seconds. Add the onion and cook, stirring continuously, for 1 minute. Add the turnips and stir-fry for another minute or two, then season with salt and pepper. Add the stockmixture to the pan and toss together quickly with the vegetables. Add the greens and cook, stirring, until the vegetables are crisp-tender—3 to 5 minutes. Taste and adjust for seasoning with salt and pepper. Drizzle with honey, if you choose, and serve immediately
