A nice way to ease into Fall. This is a somewhat soupy stew; to make it a soup, double the liquid. You could use other meat here; also tofu or tempeh.

1 T vegetable oil
1-lb boneless chicken, cut into 1-inch pieces
1 piece (2″) ginger, peeled and cut into matchsticks or minced
4 cloves garlic, thinly sliced
1/2 c dry sherry, or dry vermouth, or sake, or dry white wine with a pinch of sugar, or 1/2 c unsweetened apple juice with 1/8 t vanilla extract)
2 c chicken stock
1-1/2 c water, or use all stock
2 T soy sauce
1 t chili sauce or chili paste, or 1/2 t tabasco sauce, or 1/2 t powdered cayenne
1 bunch mustard greens, (stemmed), chopped

1. Heat the oil in a Dutch oven or soup pot over medium heat. Add the chicken and sauté, stirring occasionally, until just cooked through, about 5 or 6 minutes. With tongs, transfer to a plate and reserve.

2. Add ginger and garlic to pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits. Add broth and water, increase heat to high, and bring to a  boil. Boil for five minutes (if making soup, reduce heat and simmer for 5 minutes).

3. Add soy sauce, chili sauce, and mustard greens. Cook until greens are tender, 3 to 5 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, a couple of minutes.

4. To serve as a stew, mound some brown rice in a bowl and ladle stew over. For soup, serve with bread.