Chinese Swiss Chard Stir-Fry Recipe
This easy Chinese Swiss chard stir-fry is packed with flavor and perfect for spicing up your winter greens. Made with Sichuan chili bean paste (doubanjiang) and fermented black beans, this recipe transforms Swiss chard into a savory, delicious dish. It’s one of the best and most flavorful ways to enjoy Swiss chard!

On the spectrum of dark green leafy vegetables, Swiss chard lies between spinach and kale. Unlike kale, both the stems and the leaves of Swiss chard are edible. The leaves are mild earthy flavored, somewhat similar to spinach, but the stem can be slightly tough.
Some people discard the stem part, but I wouldn’t. You can easily peel off the outer fibrous layer of the stem and you will have a tender delicious chard without wasting anything.
Cooking Swiss chard is easy. Most people sauté the chard leaves in olive oil or butter with some garlic. That’s not bad; however, I found Swiss chard can be exceptionally delicious when cooked with an Asian flavor, especially in Chinese Recipes. This Chinese-style Stir-fried Swiss chard is beyond delicious!
When I saw some beautiful green Swiss chard at my local farmer’s market, I remembered Fuchsia Dunlop’s twice-cooked Swiss chard recipe from her Chinese cookbook, Every Grain of Rice.
I’m so glad that I’ve tried this recipe because it really makes the chard so flavorful and delicious to serve with rice. It is indeed twice cooked: blanched first, followed by stir-frying. The robust flavors of the Sichuan chili bean paste (doubanjiang) and fermented black beans transform this mild vegetable to a tasty delicious side dish. I think this is one of the best ways to eat Swiss chard.
I modified her recipe slightly by omitting the celery and cilantro. If you’re unsure about cooking with Swiss chard, this is the recipe for you!
For more Swiss chard ideas, check out my Swiss chard fritters and Swiss chard with brown rice. Both are hearty, delicious snack and simple meal that you can easily adapt to your liking.
Ingredients you‘ll need
- A bunch of Swiss chard
- Sichuan chili bean paste (doubanjiang) and fermented black beans (douchi) for overall flavor
- Garlic, ginger, green onion for savory note
- Chicken stock – preferably low sodium
- Optional: celery and cilantro for additional touch
How to make Fuchsia Dunlop’s Twice-Cooked Swiss Chard
Clean and Blanch Swiss Chard
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 salted water to a boil. Add the Swiss chard stems and cook for 3 minutes, then add the leaves and cook for 1 minute. Drain under cold water and gently squeeze out the excess moisture.
Prepare the flavorings
Rinse the fermented black beans with water once and set aside. If you can’t find fermented black beans, use store-bought jarred black bean sauce from your grocery’s Asian section (no need to rinse in that case).
Heat oil in a wok or skillet over medium heat. Add doubanjiang and cook until the oil turns a rich red and the aroma intensifies. Stir in the garlic, ginger, and fermented black beans, cooking briefly until fragrant.
Add chicken stock and Swiss chard
Pour the chicken stock and bring to a boil.
Add the chard and stir-fry until the sauce and greens are well mixed and heated 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.
Chinese Swiss Chard Stir-Fry Recipe
Ingredients
- 1 bunch (14 oz) Swiss chard
- 3 tbsp oil
- 1 1/2 tbsp Sichuan chili bean paste (doubanjiang)
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 1/2 tbsp fermented black beans (douchi), rinsed
- 1/2 cup chicken stock (low sodium)
- 2 tbsp green onion
- 3 tbsp chopped celery, optional
- 2 tbsp 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.