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.
82 calories;4 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 40 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 8220 IU vitamin A; 88 mg vitamin C; 68 mg calcium; 2 mg iron; 379 mg sodium; 559 mg potassium