Spicy Asian Stir-Fried Swiss Chard
This Spicy Asian Stir-Fried Swiss Chard has just enough heat to get your attention and this swiss chard recipe is low-carb, gluten-free, dairy free, vegan, and South Beach Diet friendly! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I started growing swiss chard in my garden about five years ago when my good friend Pat told me how you could cut the chard leaves and the plant would produce new ones over and over. That sounded good to me, and for several years now I’ve made tasty dishes using these easy-to-grow greens. This year I’ve neglected the swiss chard recipes, but I think I’m making up for it with this Spicy Asian Stir-Fried Swiss Chard. This could easily become my favorite way to cook swiss chard, it was that good.
I found a recipe for Asian-Style Chard in From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce but when Jake and I started to cook this we decided to spice it up quite a bit. I also used a lot less Hoisin Sauce, since it’s high in sugar, and added a few other tastes to the sauce.
Besides the great flavor, one thing I loved about this recipe was that is uses both the stems and the leaves of the chard, cooking the stems a few minutes before the leaves are added to the wok. If you have Swiss chard in your garden or CSA box, Jake and I both give this recipe two thumbs up!
Several people on the Kalyn’s Kitchen Facebook Page had raved about this spicy Chili-Garlic Sauce, so that’s what we used to add a little heat to the dish, but I think Sriracha or other types of Asian hot sauce would also work. Chop the chard stems and leaves separately and wash if needed. Then heat the oil to medium-high and cook the stems about 2 minutes. (We used a wok, but you can use a large frying pan.) Have one tablespoon of finely minced garlic ready to go. Mix together soy sauce, Hoisin sauce, Black Bean Garlic Sauce, Chili Garlic Sauce, and sweetener of your choice to make the sauce. (Be sure to choose gluten-free ingredients if needed.)
Add the garlic and chard leaves to the wok or frying pan and continue to cook, turning leaves over several times. Cook about 3 minutes, or until the leaves have all wilted down like this. Then add the sauce and cook until chard is tender, about 2-3 minutes longer. Serve hot.
More Tasty Ways to Use Swiss Chard:
Baked Swiss Chard Stems with Olive Oil and Parmesan from Kalyn’s Kitchen
Swiss Chard Tart from David Lebovitz
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino Romano Cheese from Kalyn’s Kitchen
Swiss Chard and Artichoke “White” Pizza from Farmgirl Fare
Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen
Spicy Asian Stir-Fried Swiss Chard
This Spicy Asian Stir-Fried Swiss Chard has just enough heat to get your attention.
- 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 (gluten-free if needed)
- 1 tsp. Hoisin sauce (gluten-free if needed)
- 1 tsp. Black Bean Garlic sauce (gluten-free if needed)
- 1-2 tsp. Chili Garlic Sauce (gluten-free if needed; start with 1 tsp. and taste to see if you want more heat)
- 1 T sweetener of your choice. (see notes)
- 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.
I use Stevia in the Raw for the sweetener.
This recipe adapted from From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chard is a very nutritious low-carb vegetable, and everything about this Spicy Asian Stir-Fried Swiss Chard would be approved for all phases of the South Beach Diet, and most other types of low-carb eating plans, but be sure to look for Asian condiments with the lowest possible amounts of sugar because they can cary widely.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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