From westher@xs4all.nl Mon Apr 9 16:24:03 2001 Date: 9 Apr 2001 05:52:18 -0600 From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Stir-Fried Chard with Pork and Plum Sauce Followup-To: rec.food.cooking, rec.food.recipes STIR-FRIED CHARD WITH PORK AND PLUM SAUCE The combination of chard, sweet plum sauce and a little pork is terrific. I like to make this with red chard if I can get it - the colours in the pan are gorgeous and, of course, it tastes good - but it works well with white-stemmed Swiss chard. If you use young, tender chard, stir-fry it from raw (allow 3 - 4 minutes for it to soften sufficiently), but once the ribs begin to broaden out, it is best blanched to tenderness first (cut the leaves from the broad ribs, slice both in strips, simmer the leaves in boiling water for 3 minutes, add the ribs and simmer for 2 - 3 minutes more) 2 Tbsp sunflower or vegetable oil 1 garlic clove, finely chopped 2.5 cm / 1 in piece fresh root ginger, peeled and finely chopped 2 shallots, thinly sliced 1 boneless pork chop or loin steak (about 140 g / 5 oz), very thinly sliced 350 g / 12 oz raw or cooked red or white-stemmed chard 2 Tbsp Chinese plum sauce 1 Tbsp dark soy sauce 2 tsp sesame oil Gather all the ingredients, measured, prepared and ready to go, around the hob. Put a wok over a high heat until thoroughly hot. Keep the high heat all the way through cooking. Add the oil, then after a few seconds, add the garlic and ginger. Stir fry for 20 seconds, then add the shallots and pork. Stir fry for 1 - 2 minutes, until the pork has lost its pink raw look, then add the chard. Stir fry for 2 - 3 minutes, keeping everything moving, until steming hot. Spoon in the plum sauce, soy sauce and sesame oil. Turn and toss for a final minute, then taste and adjust seasoning. Serve in bowls over steamed rice. Serves 2 - 3 or 4 - 5 as a side dish. 346 kcal per serving preparation / cooking time : 20 / 10 minutes course : meat dish source : BBC Good Food March 2001 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.