Chinese Swiss Chard Stir-Fry
Chinese-style Swiss chard stir-fry, twice-cooked for tender greens with smoky doubanjiang and savory fermented black beans. Delicious with steamed rice.
Swiss chard is often sautéed simply with garlic and olive oil, but I love giving it a bold Chinese twist. Inspired by Fuchsia Dunlop’s recipe in Every Grain of Rice, this twice-cooked stir-fry uses Sichuan chili bean paste (doubanjiang) and fermented black beans to transform the mild greens into a deeply savory side dish.
I first tried this method after spotting vibrant bunches of Swiss chard at my local farmer’s market, and it quickly became a favorite with rice.
My version leaves out the celery and cilantro for a cleaner flavor, but keeps all the punchy umami of the original. If you’ve only had Swiss chard the “Western way,” this recipe will surprise you.
For more inspiration, you might also enjoy my Swiss chard fritters, Swiss chard with brown rice, or this quick Chinese bok choy stir-fry.
Ingredients you‘ll need
When I make this dish, I focus on keeping the flavors true to Sichuan cooking while making it approachable at home. Here are the key ingredients and why they matter:
- Swiss chard: Choose fresh, firm stalks with crisp leaves. Blanching helps tame bitterness while keeping the color vibrant.
- Sichuan chili bean paste (doubanjiang): The backbone of flavor in this recipe. It brings a deep, savory heat and a beautiful red color to the oil.
- Fermented black beans (douchi): Rinse lightly before use to mellow the saltiness. If you can’t find them, a good-quality jarred black bean sauce works in a pinch.
- Chicken stock (low sodium): Adds body to the sauce without overpowering the chard.
How to Make Chinese-Style Swiss Chard
1. Prep the Swiss Chard: Trim the stems as you would celery, pulling away any fibrous strings. Cut the stems into bite-sized pieces and the leaves into larger strips.
2. Blanch to Reduce Bitterness: A quick blanch in salted water keeps the greens bright and takes away any sharp edge in flavor. Cook the stems a little longer than the leaves, then rinse under cold water and squeeze gently to remove excess moisture.
3. Build the Flavor Base: In a hot wok or skillet, cook the Sichuan chili bean paste until the oil turns red and fragrant. Add garlic, ginger, and rinsed fermented black beans for layers of heat, umami, and aroma.
4. Stir-Fry with Stock: Pour in chicken stock to create a light sauce, then return the chard to the pan. Toss until the greens absorb the flavors and everything is glossy.
5. Finish and Serve: Scatter green onion on top before serving. If you like, add celery and cilantro as in Fuchsia Dunlop’s original version, but I prefer the simpler, bolder flavors without them.
Chinese Swiss Chard Stir-Fry
Ingredients
- 1 bunch (14 oz / 400 g)) Swiss chard
- 3 tbsp (45 ml) oil
- 1 1/2 tbsp (22 ml) Sichuan chili bean paste (doubanjiang)
- 2 tsp (6 g) minced garlic
- 2 tsp (4 g) minced ginger
- 1 1/2 tbsp (15 g) fermented black beans (douchi), rinsed
- 1/2 cup (120 ml) chicken stock (low sodium)
- 2 tbsp (15 g) green onion
- 3 tbsp (30 g) chopped celery, optional
- 2 tbsp (12 g) chopped cilantro, optional
Instructions
- Snap each stem toward the end, which will allow you to peel away the stringy bits (as you would with celery). Discard the fibrous, stringy layer.
- Slice Swiss chard, about 1 inch long for the stem part and 2 inches for the leafy leaves. Bring a pot of water to boil. Sprinkle some salt. Add the Swiss chard stem pieces and cook for 3 minutes, then add the leafy parts and cook for 1 minute. Drain under cold running water. Gently squeeze the water out from the chard.
- Heat oil in a wok or skillet over medium flame. Add doubanjiang and stir-fry until it smells delicious and the oil is a rich red. Mix in the garlic, ginger, and fermented black beans and stir-fry for a few moments more until you can smell their fragrances.
- Pour the chicken stock and bring to a boil. Add the chard and stir-fry until the sauce and greens are well mixed and heat through.
- Sprinkle with green onion and serve immediately with rice. (If using celery and cilantro, add them with green onion.) Serve Swiss chard immediately with rice. It makes a great side dish for any Asian main course.
Sichuan chili bean paste is SO good — love its flavor. And I like to stir-fry dark greens, a lot, so this is right up my alley. Really outstanding recipe — thanks.