Sweet 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.

Bharti Kirchner
Source: EatingWell Magazine, May/June 1994


Ingredient Checklist


Instructions Checklist
  • 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 Facts

81.5 calories; protein 2.9g 6% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 4.7g; fat 4g 6% DV; saturated fat 0.3g 2% DV; cholesterol 0.1mg; vitamin a iu 8219.8IU 164% DV; vitamin c 88.4mg 147% DV; folate 40.4mcg 10% DV; calcium 67.7mg 7% DV; iron 2.3mg 13% DV; magnesium 100mg 36% DV; potassium 558.8mg 16% DV; sodium 379.3mg 15% DV; thiamin 0.1mg 8% DV.