Fuchsia Dunlop'S Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai) Recipe

Name: Fuchsia Dunlop'S Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces (400g) thick-stemmed Swiss chard; 3 tablespoons cooking oil, or 1 1/2 tablespoons lard and 1 1/2 tablespoons cooking oil; 1 1/2 tablespoons Sichuanese chilli bean paste; 2 teaspoons finely chopped garlic; 2 teaspoons finely chopped ginger; 1 1/2 teaspoons fermented black beans, rinsed and drained; 1/2 cup (100ml) chicken stock or water; 3 tablespoons finely chopped celery (Chinese celery if possible); 2 tablespoons finely chopped cilantro; 2 tablespoons finely sliced spring onion greens

Servings: persons

14 ounces (400g) thick-stemmed Swiss chard
3 tablespoons cooking oil, or 1 1/2 tablespoons lard and 1 1/2 tablespoons cooking oil
1 1/2 tablespoons Sichuanese chilli bean paste
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 1/2 teaspoons fermented black beans, rinsed and drained
1/2 cup (100ml) chicken stock or water
3 tablespoons finely chopped celery (Chinese celery if possible)
2 tablespoons finely chopped cilantro
2 tablespoons finely sliced spring onion greens

1
Cut the dark green chard leaves from the stems. Snap each stem into a few pieces, which will allow you to peel away and discard the stringy bits, as you would with celery.
2
Bring a potful of water to a boil, add the stems and boil for about three minutes, until tender. Add the dark green leaves and boil for another minute or so until they are also cooked. Drain and refresh under cold running water.
3
Squeeze the chard dry, then cut into bitesized lengths. Pour the oil into a seasoned wok over a medium flame, swirl it around, then add the chilli bean paste and stir-fry until it smells delicious and the oil is richly red. Add the garlic, ginger and black beans and stir-fry for a few moments more until you can smell their fragrances. Then add the stock, bring to a boil, add the chard and stir until it is piping hot once more.
4
Finally, stir in the celery, cilantro and spring onion, stir a few times, then serve.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 ounces (400g) thick-stemmed Swiss chard, 3 tablespoons cooking oil, or 1 1/2 tablespoons lard and 1 1/2 tablespoons cooking oil, 1 1/2 tablespoons Sichuanese chilli bean paste, 2 teaspoons finely chopped garlic, and more.

Yes, Fuchsia Dunlop'S Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fuchsia Dunlop'S Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

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