Stir-Fried Swiss Chard and Red Peppers

Name: Stir-Fried Swiss Chard and Red Peppers
Total time: 20 min
Yield: Serves three to four
Cuisine: asian
Ingredients: 1 tablespoon soy sauce (low-sodium if desired); 1 tablespoon Shao Hsing rice wine or dry sherry; 2 teaspoons dark Asian sesame oil; 1/4 to 1/2 teaspoon salt (to taste); 1/4 teaspoon ground pepper, preferably white pepper; 1/4 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 1/2-inch strips; 1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne; 1/4 cup thinly sliced scallions or minced red onion; 1/4 cup coarsely chopped cilantro (optional); Cooked quinoa, brown or red rice, or rice noodles for serving

By Martha Rose Shulman

Updated Jan. 30, 2023

Stir-Fried Swiss Chard and Red Peppers — Andrew Scrivani for The New York Times

Total Time: 20 minutes
Rating: 5(354)
Comments: Read comments

This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they’ll be tough.

Featured in: A Versatile Vegetable for a Chilly Spring

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Ingredients

Yield:Serves three to four

1tablespoon soy sauce (low-sodium if desired)
1tablespoon Shao Hsing rice wine or dry sherry
2teaspoons dark Asian sesame oil
¼ to ½teaspoon salt (to taste)
¼teaspoon ground pepper, preferably white pepper
¼teaspoon sugar
1tablespoon peanut oil or canola oil
1tablespoon minced garlic
1tablespoon minced ginger
1pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in ½-inch strips
1medium red bell pepper, cut in ¼-by-2-inch julienne 1 cup julienne
¼cup thinly sliced scallions or minced red onion
¼cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving

Ingredient Substitution Guide

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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.

Tip

Advance preparation: Like all stir-fries, this is last-minute. But you can have everything prepped and ready to go hours ahead of time.<

Ratings

5 out of 5

354 user ratings

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Comments

Barbara Wheeler7 years ago

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.

Sheerah7 years ago

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.

Andrew7 years ago

The recipe asks for minced red onion, but the photo shows sliced red onions. And I think the photo is correct: the sliced onion added some texture and bite.

Jennifer Oliver1 month ago

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.

Paxwolf1 month ago

SCRUMPTIOUS! I made it per recipe with organic soba noodles. This is a great base for the delicious greens. Be sure and cook your red bell pepper before the swiss chard in a ripping hot wok or skillet.

debbyk2 months ago

We loved this. Easy & quick. Next time I’ll add tofu or shrimp to make it a more complete and filling dinner.

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