This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams
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jeff bob
[email protected]I'm definitely going to make this dish again. Next time, I'll try adding some tofu or chicken for extra protein.
Zakes Duve
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
Prince Aleyx
[email protected]I'm not sure what I did wrong, but my stir fry turned out mushy.
Sana Adeel
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
Mohammad Al-Ezzi
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and ginger to spice it up.
Tahir S.S.P
[email protected]I found the Swiss chard to be a bit too bitter.
Md Hayat
[email protected]This dish was a bit too oily for my taste.
Tariq Shaami
[email protected]I love the pop of color from the red peppers in this dish.
Anjanak dissanayake
[email protected]This stir fry is so easy to make, and it's a great way to use up leftover vegetables.
Shehryar Shaheen
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of Swiss chard, but it was cooked perfectly in this recipe.
Jan Odendaal
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The Swiss chard and red peppers are a great combination.
Liaqat Lashari
[email protected]My family loved this stir fry! I made it for dinner last night and it was a big hit. The flavors are amazing, and it's a great way to get your veggies in.