Vegetarian Spicy Asian Swiss Chard Stir Fry

Swiss Chard is so versatile and is truly my go-to green of choice. Unlike kale, the leaves are soft yet sturdy, not bitter or chewy. You can also eat the stems! It requires less cooking time, no “massaging” the leaves, and comes in gorgeous colors and gives new meaning to the words “eat the rainbow.”  “Red” chard is more of a bright magenta and adds brilliant color to every dish and looks amazing in salads. “Rainbow” chard has stems that range from bright yellow to orange to red.  All in all, it has an abundance of vitamins and minerals and should be added to your diet often. It is very plentiful this time of year.

This recipe comes together quickly. It does use some different ingredients, all of which can be purchased at the grocers or Amazon. I always have these ingredients on hand because they are staples in my Asian cooking.

Vegetarian Spicy Asian Swiss Chard Stir Fry

Ingredients:

10 -15 large stalks of Swiss Chard, any variety, washed and air-dried

One onion, diced

3 carrots, diced

2 cups chopped broccoli florets

about 1/2 cup Vegetable Broth

Garlic Powder to taste (start with 1/4 tsp.)

1 Tablespoon Tamari or Soy Sauce (I use reduced sodium)

1 tsp. Hoisin sauce

1 tsp Black Bean Garlic Sauce

1-2 tsp. Chili Garlic Sauce (start with 1 tsp, and if you like it extra spicy – add another)

2 cups of your favorite basmati, jasmine or cauliflower rice, cooked

Red pepper flakes for an extra kick

Directions:

Cut stems away from the swiss chard leaves and chop into one inch pieces. This is easiest if you fold the leaf over right at the stem and cut along the stem.

Stack the leaves for easy chopping and cut into bit-sized pieces.

In a large skillet, add a bit of veggie broth and start to saute the stems, onions, carrots  and broccoli with the garlic.  Cook for about 5 to 7 minutes, until the stems are a bit translucent and veggies are tender.

Add the Tamari, Hoisin, Black Bean Garlic Sauce and Chili Garlic Sauce.  Cook for about two minutes.

Add the chopped Swiss Chard and saute on low until it has wilted. Cook for another 2-3 minutes.

Serve hot over rice and sprinkle with red pepper flakes.

*Some notes about this recipe. I did not have any Black bean sauce so I did not use it and it still tasted great! Black Bean sauce gives a deep, earthy flavor, and adds a bit of salt too and I will definitely use it next time. Also, for a heartier dish, add as many different kinds of veggies as you like. I was limited a bit by what I had on hand. 

Enjoy!

Print

Vegetarian Spicy Asian Swiss Chard Stir Fry

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 10 -15 large stalks of Swiss Chard any variety, washed and air-dried
• One onion diced
• 3 carrots diced
• 2 cups chopped broccoli florets
• about 1/2 cup Vegetable Broth
• Garlic Powder to taste start with 1/4 tsp.
• 1 Tablespoon Tamari or Soy Sauce I use reduced sodium
• 1 tsp. Hoisin sauce
• 1 tsp Black Bean Garlic Sauce
• 1-2 tsp. Chili Garlic Sauce start with 1 tsp, and if you like it extra spicy – add another
• 2 cups of your favorite basmati jasmine or cauliflower rice, cooked
• Red pepper flakes for an extra kick

Instructions

1. Cut stems away from the swiss chard leaves and chop into one inch pieces. This is easiest if you fold the leaf over right at the stem and cut along the stem.
2. Stack the leaves for easy chopping and cut into bit-sized pieces.
3. In a large skillet, add a bit of veggie broth and start to saute the stems, onions, carrots and broccoli with the garlic. Cook for about 5 to 7 minutes, until the stems are a bit translucent and veggies are tender.
4. Add the Tamari, Hoisin, Black Bean Garlic Sauce and Chili Garlic Sauce. Cook for about two minutes.
5. Add the chopped Swiss Chard and saute on low until it has wilted. Cook for another 2-3 minutes.
6. Serve hot over rice and sprinkle with red pepper flakes.

Recipe Notes

*Some notes about this recipe. I did not have any Black bean sauce so I did not use it and it still tasted great! Black Bean sauce gives a deep, earthy flavor, and adds a bit of salt too and I will definitely use it next time. Also, for a heartier dish, add as many different kinds of veggies as you like. I was limited a bit by what I had on hand.