By Martha Rose Shulman
- Total Time
- 20 minutes
- Rating
- 5(309)
- Notes
- Read community notes
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.
Featured in: A Versatile Vegetable for a Chilly Spring
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Ingredients
Yield:Serves three to four
- 1tablespoon soy sauce (low-sodium if desired)
- 1tablespoon Shao Hsing rice wine or dry sherry
- 2teaspoons dark Asian sesame oil
- ¼ to ½teaspoon salt (to taste)
- ¼teaspoon ground pepper, preferably white pepper
- ¼teaspoon sugar
- 1tablespoon peanut oil or canola oil
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- 1pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in ½-inch strips
- 1medium red bell pepper, cut in ¼-by-2-inch julienne 1 cup julienne
- ¼cup thinly sliced scallions or minced red onion
- ¼cup coarsely chopped cilantro (optional)
- Cooked quinoa, brown or red rice, or rice noodles for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
125 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
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.
Step
2
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.
Tip
- Advance preparation: Like all stir-fries, this is last-minute. But you can have everything prepped and ready to go hours ahead of time.<
Ratings
5
out of 5
309
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Cooking Notes
Barbara Wheeler
Perfect recipe for those of us in northern climes: The rainbow chard is ready and the peppers get red at the same time. Do follow the instruction in the header note to slice the chard thinly and remove the stems, or it will be tough. I doubled the soy/wine sauce and the sugar and was glad I did: It made the rice noodles extra tasty. Served with late cucumbers marinated in rice wine vinegar, a bit of sugar, salt and sliced jalapenos. Great meal, good for vegan and gluten free guests.
Sheerah
Wow. Amazing. I stirred in the red peppers before the chard. Glad I did, because the chard cooked down pretty fast.Only problem is that this recipe could feed just 2 hungry people. Increase the veggies, sauce & garlic/ginger for a family or if you'd like a second meal out of this.
Andrew
The recipe asks for minced red onion, but the photo shows sliced red onions. And I think the photo is correct: the sliced onion added some texture and bite.
bsaylor
We used twice as much chard also, for four people. Excellent recipe.
crlnwill
Followed hints from other cooks: microwaved the thinly sliced stems for two minutes, doubled the soy sauce and sherry and put in shallots and sweet pepper before adding chard. This is a flavorful dish I would cook again. Maybe instead of doubling soy sauce and sherry, just 1.5.
Walter Hurley (walterhurley@msn.com)
The recipe starts off at high heat, and again midway through we're told to return to high heat. Martha forgot to provide reduced heat info.
Jeanne
I remove the stems, slice them into thin ribbons, chop them into 1.5" ish pieces and microwave them for a few minutes to give them a head start. Add to pan with Swiss chard leaves. It would be a shame to toss them and miss the color and fiber!
Andrew Nguyen
Stir fry the swiss chard for just 30 sec. it cooked down too much
Charly
Cut the green from the stem. Chop the stems in 1cm pieces. Start with stirrfrying the pieces for about 5 mins in groundnut oil with addition of some brown sugar at high temperature, then put it aside and start as described with garlic and ginger. Add the prefryied stems together with the cuttend strips of the green leaves.I at least doubled the amount of Soja sauce and rice wine and added some Asian chili sauce too. Remaining as described. Wonderful recipe. We had it several times this summer.
Amanda
It was good. I added tofu that I browned for extra protein. I tripled the sauce to compensate for the extra tofu and added more ginger and garlic. I thought the sauce was fine but could use some tweaking in the future. I would add some dark soy sauce and maybe some corn starch to help thicken the sauce a little. Maybe even some oyster sauce. I followed others advice and microwaved for 1.5 minutes the chard cut stems.
Barb
I chopped the stems and sautéed them first , removed them and then added them when we added the chard. Was great and felt great not throwing away the beautiful stems.
Julie
Great recipe! Added red pepper before chard, and served with ginger scallion chicken sausage.
Chris D
I loved this recipe so much! I have an abundance of Chard and am always looking for flavorful ways to cook it up. Very easy, and super delicious.
AnneT
Did anyone add cornstarch to thicken sauce slightly?
DNcgo
Recipe is delicious as is. To get a bigger taste “kick”, I doubled the soy sauce and sherry, added 1 tsp sugar and 2 tsps jarred chili crisps. Mixed all and added last as directed. Black vinegar is also a good swap for sherry.
Karen
Once everything is prepped, it goes very quickly. It really cooks down. Two ample servings. I might have cooked Swiss chard too long in the beginning, just wilting would be my next time. I will make it again. I will double the sauce as well for the rice. Try red onions next time. Brown rice cooked in chicken broth went well with it.
Tamara D notes
Like the combo of veg and method. Didn’t love the sauce. Try with nomnompaleo paleo all purpose stir fry sauce next time. Good with pan fried sausage cut on diagonal.
Pax Wolf
Wonderful and healthy foodI gave my stems to the deer. They were very happy., too!
Katie W.
Delicious! Made with the first harvest of chard from my garden. Didn’t have quite a pound, so I julienned a small fennel bulb and threw that in. Also thin sliced red onion instead of minced. I used 3 T Garlic Ginger Paste for ease. Next time I’ll double the chard and put it in after the pepper and onion - it wilts down so quickly, it was practically melted by the time I had cooked the pepper and fennel to soft crisp. Served on top of rice - fantastic meal, loved by all!
Andrew Nguyen
Stir fry the swiss chard for just 30 sec. it cooked down too much
Patricia
Made this as written with just a half of red pepper. It was delicious. I will skip the salt next time - plenty of salt in soy sauce.
Kristen
This dish is great- I added a jalapeno with the bell pepper for spice, put it over rice, and topped it with a fried egg for a hearty lunch.
mjg
This was just beautifully delicious. Will be cooking this again and again. Served over a bed of brown rice. Perfect for plant-based eaters!
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