Fresh Chard and Tatsoi

 

1 bunch of swiss chard

1 bunch of tatsoi

1 Tbsp Oil peanut or safflower (or other light oil)

1 garlic clove

1 Tbsp. fresh ginger

1 C. vegetable stock

1 Tbsp soy sauce or tamari

 

 

1 tsp honey

1 Tbsp rice vinegar

1 tsp sesame oil

2 tsp arrowroot or cornstarch dissolved in cup cold water

sesame seeds as a garnish

 

This is quick to prepare and makes a light side dish that may be served with any meal

1.       Wash chard and tatsoi and coarsely chop stems and leaves

2.       Measure oil into a small bowl and press garlic and grate ginger into oil

3.       Combine stock, soy sauce, mirin, vinegar and sesame oil into a small bowl.

4.       Heat wok or large skillet to medium high heat. Add oil-garlic-ginger mixture and immediately add chard and tatsoi. Toss greens to coat with oil and cook until just wilted. Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color.

5.       Add thickener and allow sauce to bubble and thicken. Pour in serving dish and serve immediately, sprinkled with a light dusting of sesame seeds for garnish.

 

Serves 4