Chinese Swiss Chard Stir-Fry Recipe

Cook this healthy Swiss chard with Sichuan chili bean paste (doubanjiang) and fermented black beans. This is one of the best ways to eat Swiss chard.

Recipe adapted from Every Grain of Rice by Fuchsia Dunlop

Cuisine Chinese

Keyword Chinese Swiss chard stir-fry, doubanjiang, fermented black beans, Fuchsia Dunlop, Sichuan chili bean paste, Swiss chard, Swiss chard stir-fry

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 128

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. Add some salt. Add the Swiss chard stem pieces and cook for 3 minutes. 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. Add garlic, ginger, and fermented black beans and stir-fry for a few moments more until you can smell their fragrances.
Add 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.