Chard & Broccoli Stalk Stir-Fry

It makes me wince when people chop off the stalks or base of a broccoli and discard it. I absolutely love this part of broccoli. Simply remove the rough outside layer and you will find smooth, much softer flesh inside that is tasty and perfect for stir-fries. This recipe is easy to make & packed with goodness. It is great as a side dish with teriyaki salmon (you can search for this recipe in the search box above). You can even add noodles & chicken for a 1 wok meal. Simply brown finely sliced chicken with the shallots at the start, double the sauce ingredients & add pre-cooked rice noodles at the very end.

4 Servings

Ingredients:

2 shallots, finely sliced

2 cloves of garlic, finely chopped

1 tbsp finely grated ginger

The stalk of a broccoli, peeled and the inside flesh finely sliced

The stalks of chard, the white stalks separated from the green leaves, finely sliced

1 tbsp light soy sauce

1 tbsp rice vinegar

1 tsp dark soy sauce

1 tsp oyster sauce (or the vegan mushroom based version)

1 tsp sugar

A sprinkle of black pepper

Instructions:

Bring a small pot of water to boil.

Once boiling, blanche the white chard for 1 minute & remove with a strainer spoon. Set aside in a sieve to carry on draining all liquid.

Add the broccoli stalks for 1 minute & just as you did with the chard, remove with a strainer spoon & set aside in another sieve.

Lastly, add the chard greens leaves to the boiling water for 30 seconds before straining through a sieve & setting aside.

Heat a wok on medium high heat with 2 tbsp of vegetable oil.

Add the shallot & toss for 1 minute before adding the ginger & garlic. Toss another minute, then add the brocolli & chard stalks.

Give it a good stir.

Add the light & dark soy sauce, rice vinegar, oyster sauce, sugar & pepper.

Stir-fry for 1 minute before adding the green chard leaves.

Toss another minute & serve immediately.