CHARD****Spicy Asian Stir-Fried Swiss Chard

By Unblond1

I liked this and Dan tolerated it. It would go well as an extra side with a chinese meal with some rice and a meat dish. As a stand-alone side (with sesame tuna steak) it was a bit overpowering. I'd make it again, though

Ingredients

• SAUCE:
• 3 servings
• 1 lb. swiss chard, stems and leaves chopped separately
• 1 tbsp peanut oil
• 1 tbsp minced garlic
• 1 tbsp + 2 tsp. soy sauce
• 1 tsp. Hoisin sauce
• 1 tsp. Black Bean Garlic sauce
• 1-2 tsp. Chili Garlic Sauce (start with 1 tsp. and taste to see if you want more heat)
• 1 tbsp sugar

Details

Servings 3
Adapted from kalynskitchen.com

Preparation

Step 1

* Cut stems into short pieces. Pile the leaves up in a stack and slice about 1 inch thick; then turn the cutting board and cut the slices the other way, repeating until the chard is all chopped.

* Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sugar.

* Turn the heat under the wok (or large frying pan) to medium high, add the oil and heat until the oil is slightly shimmering. Add the chard stems and stir-fry about 2 minutes. Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted.

* Add the sauce and stir to combine it with the chard, then cook 2-3 minutes more, or until the chard is tender and all coated with sauce. Serve hot.