Rainbow Chard Stem Stir-fry
Most people throw away the stems. Don't. They have a pleasant sweetness and hold their vibrant colour beautifully in a quick stir-fry.
Ingredients
- Stems from 1 large bunch rainbow chard, sliced diagonally into 3 cm pieces
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil (sunflower or vegetable)
- 1 tsp rice vinegar
- Sesame seeds, to garnish
Method
- 1Mix soy sauce, sesame oil, and rice vinegar in a small bowl. Set aside.
- 2Heat neutral oil in a wok or large frying pan over high heat until smoking.
- 3Add chard stems and stir-fry for 3–4 minutes, tossing constantly, until tender-crisp with some charred edges.
- 4Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- 5Pour in the soy mixture and toss to coat. Cook for 1 minute more.
- 6Remove from heat, scatter over sesame seeds, and serve immediately over steamed rice.