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.

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

82 calories; protein 2.9g; carbohydrates 10.4g; dietary fiber 3.2g; sugars 4.7g; fat 4g; saturated fat 0.3g; cholesterol 0.1mg; vitamin a iu 8219.8IU; vitamin c 88.4mg; folate 40.4mcg; calcium 67.7mg; iron 2.3mg; magnesium 100mg; potassium 558.8mg; sodium 379.3mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 fat