Stir-Fried Swiss Chard and Red Peppers
Updated January 29, 2023
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
¼ to ½ teaspoon salt (to taste)
¼ teaspoon ground pepper, preferably white pepper
¼ 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 ½-inch strips
1 medium red bell pepper, cut in ¼-by-2-inch julienne 1 cup julienne
¼ cup thinly sliced scallions or minced red onion
¼ cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving
Nutritional analysis per serving (3 to 4 servings)
14 grams carbs; 124 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 465 milligrams sodium; 4 grams protein; 3 grams sugar
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.
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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.
Advance preparation: Like all stir-fries, this is last-minute. But you can have everything prepped and ready to go hours ahead of time.<
Private Notes
Comments
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.
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.
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.
Delicious but the washing and chopping definitely takes time. Get a sous chef, if possible!
This was delicious! Served with a baked salmon fillet
Delicious! Glad I followed others' comments to double sauce & veggies, cook red pepper before chard. Then I veered off a bit: subbed thin sliced leek for red onion that I sauteed with the chard stem pieces first for 7 minutes. Then added garlic/ginger, next the red pepper, followed by chard, finally sauce. Topped with chopped peanuts. Served over brown rice noodles.