Chard & Sweet Pepper Stir-Fry
http://www.eatingwell.com/recipes/chard_sweet_pepper_stir_fry.html
From EatingWell: May/June 1994Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for chard; reduce the cooking time to 2 to 3 minutes.
4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 1 tablespoon canola oil
- 1 onion, halved and thinly sliced
- 1 large red bell pepper, seeds and ribs removed, thinly sliced
- 3 tablespoons vegetable broth, or water
- 1 1/2 teaspoons hoisin sauce
- 1 pound chard, washed, stems diced, leaves shredded (6 cups)
- Salt, to taste
Preparation
- Heat oil in a wok or large deep skillet over high heat. Stir-fry onion until they are translucent and slightly soft, about 2 minutes. Add bell pepper, broth (or water) and hoisin sauce; bring to a boil. Reduce heat to medium-low and simmer, covered, for 2 to 3 minutes.
- Add chard stems and leaves, tossing to combine. Simmer, covered, just until the chard is tender, 3 to 5 minutes. Season with salt.
Nutrition
Per serving : 80 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 4 g Fiber; 371 mg Sodium; 566 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 fat