Tuesday, 03 January 2012

• Swiss Chard And Mushroom Stir Fry

  This is a guest post by Chow Times.
  
  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.
  

  Ingredients

  • 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

  
  Directions
  1. Remove stems from Swiss chard. Finely dice stems and coarsely shred leaves; place in separate bowls.Coarsely chopped mushrooms. Seed, core and thinly slice red pepper.
  2. In a large shallow frying pan, heat oil over medium high heat; add sesame oil and olive oil.
  3. Roast sesame seeds until lightly brown.
  4. Add garlic and saute for another 30 seconds. Remove to a bowl and set aside.
  5. In the same frying pan, saute the stems of the Swiss chard for 2 minutes. Add a little oil if needed.
  6. Add slice peppers and saute for another 1 minute.
  7. Add mushrooms and saute until no liquid remains, about 5 to 7 minutes.
  8. Add Swiss chard leaves; cover and cook until wilted, about 3 minutes.
  9. Season with soy sauce to taste.
  10. Returned sesame seeds and toss well and serve warm.
  
  Do you like Swiss Chard?
  

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