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Chard with Oyster Sauce
This recipe for Chard with Oyster
Sauce is adapted from Mastering the Art of Chinese Cooking by
Eileen Yin-Fei Lo. The original recipe called for Choi Sum, but the
sweetness of the Oyster Sauce pairs well with the chard as well.
2
tablespoons oyster sauce
2
tablespoons vegetable stock (or water)
1
teaspoon dark soy sauce
1
teaspoon sugar
pinch
of salt
pinch
of white pepper
1
pound chard
2
quarts water
1/2
inch thick slice ginger, peeled and lightly smashed
2
teaspoons salt
3/4
teaspoon baking soda
To make the sauce: combine the oyster sauce, vegetable
stock, soy sauce, sugar, salt and white pepper in a small bowl. Set
aside.
In a large pot, bring the water to a boil over high
heat. Add the ginger, salt and baking soda. When the water
returns to a boil, add the chard and cook briefly, until it turns
bright green. Remove the chard from the water and immediately shock
in ice water to stop the cooking process. Drain well and discard the
ginger.
Heat a large sauté pan or wok over high heat for thirty
seconds. Add the sauce and stir until it begins to bubble. Add
the chard and stir fry for about 2 minutes, until the chard is hot and
well heated with the oyster sauce.
Serve immediately.
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