The second dish that Minoo prepared for the South Arm Community Kitchen is a stir fry vegetable dish that incorporated Swiss Chard. Swiss Chard is a fall vegetable but it is easily available in winter in the groceries stores. This is a hardy and versatile vegetable that can be used in soup or stir fry. It is rich in dietary fiber. It is high in vitamin A, K and C.
We love the color of this stir fry dish, which is very Christmasy. The sesame seeds add crunch and nuttiness to it.
- 2 bunches Swiss chard
- 1 sweet red or yellow pepper
- 1 tablespoon extra-virgin oil
- 1 tablespoon sesame oil
- 1 1/2 cups coarsely chopped mushroom
- 2 cloves garlic, minced
- 1/4 cup sesame seeds
- soy sauce to taste
The other 2 recipes had been covered before; i.e. Salmon and Potato Chowder and Oatmeal Blueberry Muffin.
|Remove stems from Swiss chard.
Finely dice stems and coarsely shred leaves; place in separate bowls.
Coarsely chopped mushrooms.
Core, remove ribs and seeds and thinly slice red pepper.
|In a large shallow frying pan, heat oil over medium high heat; add sesame oil and olive oil.
Roast sesame seeds until lightly brown.
Add garlic and saute for another 30 seconds.
Remove to a bowl and set aside.
|In the same frying pan, saute the stems of the Swiss chard for 2 minutes.
Add a little oil if needed.
|Add slice peppers and saute for another 1 minute.
|Add mushrooms and saute until no liquid remains, about 5 to 7 minutes.
|Add Swiss chard leaves; cover and cook until wilted, about 3 minutes.
|Season with soy sauce to taste.
|Returned sesame seeds and toss well and serve warm.