Spicy Asian Stir-Fried Swiss Chard
1 lb. swiss chard, stems and leaves chopped separately
1 T peanut oil or grapeseed oil
1 T minced garlic
1 T + 2 tsp. soy sauce
1 tsp. Hoisin sauce
1 tsp. Black Bean Garlic sauce
1-2 tsp. Chili Garlic Sauce
1 T sweetener of your choice.
Cut stems away from swiss chard leaves, folding over the leaf to cut some of the larger part of the stem (ribs) that run through the leaves.Cut stems/ribs into short pieces.Pile the leaves up in a stack and slice about 1 inch thick; then turn the cutting board and cut the slices the other way, repeating until the chard is all chopped.Wash in a salad spinner if needed and spin dry.Mince enough garlic to make 1 tablespoon.Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce.Turn the heat under the wok (or large frying pan) to medium high, add the oil and heat until the oil is slightly shimmering.Add the chard stems and stir-fry about 2 minutes.Add the leaves and minced garlic and stir-fry for about 3 minutes more, turning leaves over several times until all the chard has wilted.Add the sauce and stir to combine it with the chard, then cook 2-3 minutes more, or until the chard is tender and all coated with sauce.Serve hot.