Swiss Chard and Mushroom Stir Fry

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

Source: Minoo

The other 2 recipes had been covered before; i.e. Salmon and Potato Chowder and Oatmeal Blueberry Muffin.

Instructions

Remove stems from Swiss chard. Finely dice stems and coarsely shred leaves; place in separate bowls. Coarsely chopped mushrooms. Core, remove ribs and seeds and thinly slice red pepper.

In a large shallow frying pan, heat oil over medium high heat; add sesame oil and olive oil. Roast sesame seeds until lightly brown. Add garlic and saute for another 30 seconds. Remove to a bowl and set aside.

In the same frying pan, saute the stems of the Swiss chard for 2 minutes. Add a little oil if needed.

Add slice peppers and saute for another 1 minute.

Add mushrooms and saute until no liquid remains, about 5 to 7 minutes.

Add Swiss chard leaves; cover and cook until wilted, about 3 minutes.

Season with soy sauce to taste.

Returned sesame seeds and toss well and serve warm.

• Community Kitchen
• Mushroom
• Recipe
• Swiss Chard