I love cooking with seasonal vegetables. The fact that they are at their best for a short time only makes them special and I am always happy to try new ways of cooking them. Such as this simple side dish recipe.
Swiss chard belongs to the beet family (my favourite plant family), and like its relatives, it’s very nutritious with a somewhat earthy flavour. This makes it ideal to pair with a sweet vegetable, such as the carrot.
This recipe is very simple and takes minutes to make. You can chop up the ingredients while the carrots are cooking so by the time they are done all you have to do is quickly stir fry the rest of the ingredients.
Enjoy this sweet, spicy, lively dish with rice, noodles, quinoa or chicken.
Ingredients For the sauce
5 medium carrots, sliced (peeled or unpeeled) 2 tablespoons sweet soy sauce
100 g Swiss chard (leaves and stalks) 1 tablespoon light soy sauce
1 tablespoon ginger, finely chopped 2 tablespoons rice vinegar
3 garlic cloves, finely chopped
1/2 teaspoon chilli flakes
2 tablespoons olive oil
3 tablespoons coriander, finely chopped
Steam or boil the carrots, ensuring they still retain some crunch. Drain and set aside.
In a wok (or large frying pan) heat up the oil, then add the garlic, ginger and chilli flakes. Fry for about a minute on a low/medium heat stirring constantly. Add the chard and fry for another minute or so continuing to stir. Remove from the heat, add the sauce, carrots and coriander. Stir well to combine. Serve immediately.
I’ve entered this recipe into this week’s Simple and in Season hosted by feedingboys.co.uk