Stir-Fried Swiss Chard and Red Peppers Recipe

Name: Stir-Fried Swiss Chard and Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce (low-sodium if desired); 1 tablespoon Shao Hsing rice wine or dry sherry; 2 teaspoons dark Asian sesame oil; 1/4 to 1/2 teaspoon salt (to taste); 1/4 teaspoon ground pepper, preferably white pepper; 1/4 teaspoon sugar; 1 tablespoon peanut oil or canola oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips; 1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne; 1/4 cup thinly sliced scallions or minced red onion; 1/4 cup coarsely chopped cilantro (optional); Cooked quinoa, brown or red rice, or rice noodles for serving

Servings: persons

1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving

1
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil.
2
Combine the salt, pepper and sugar in another small bowl.
3
Have all the ingredients within arms length of your pan.
4
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.
5
Swirl in the oil by adding it to the sides of the pan and tilting it back and forth.
6
Add the garlic and ginger, and stir-fry for no more than 10 seconds.
7
Add the chard, and stir-fry for two minutes, until the leaves wilt.
8
Add the red pepper and spring onion or red onion.
9
Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften.
10
Add the salt, pepper and sugar.
11
Toss together, and add the soy sauce mixture.
12
Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender.
13
Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

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* 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 14 ingredients. The key ingredients include: 1 tablespoon soy sauce (low-sodium if desired), 1 tablespoon Shao Hsing rice wine or dry sherry, 2 teaspoons dark Asian sesame oil, 1/4 to 1/2 teaspoon salt (to taste), and more.

Yes, Stir-Fried Swiss Chard and Red Peppers 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.

Stir-Fried Swiss Chard and Red Peppers

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