I make a meal of this dish when I have a hankering for dark, leafy greens, but you can also serve this as a side to an Asian-flavored chicken or tofu dish (or add bits of cooked chicken or tofu). Feel free to substitute the greens according to preference and availability. Also, you can serve the sautéed greens over freshly steamed rice, instead of folding cooked rice into the pan.
| ||1 || bunch of Swiss chard |
| ||2 || large stalks of broccoli |
| ||2 || baby bok choy (or 1 large head) |
| ||~ || Canola oil |
| ||1 || shallot, minced |
| ||1 || garlic clove, minced |
| ||~ || Fresh ginger, a 1-inch piece, peeled and minced |
| ||~ || Pinch of red pepper flakes |
| ||~ || Ponzu |
| ||~ || Toasted sesame oil |
| ||3 || cups cooked (leftover/cold) short-grain brown rice |
- Have at hand three medium bowls. Prepare the vegetables by first washing them; shake off the water but don’t bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Cut the stem from the broccoli, finely chop it, and add it to the chard stems. Then cut the broccoli tops into small florets, and place these in the bowl with the chard leaves. Finally, slice the bok choy into diagonal slivers, and place these in their own bowl.
- Heat enough oil to cover the bottom of a large skillet. When hot, add the shallot, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the chard and broccoli stems — and another slug of canola oil if necessary — and cook over medium heat until almost tender, stirring often. Add the chard leaves and broccoli florets and continue to stir-fry until almost tender (or turn the heat down, add a bit of water and cover, to steam instead of stir-fry).
- When the vegetables are almost cooked through, turn the heat up to medium-high (removing the lid first, if you were steaming) and add the bok choy. Stir-fry for a minute or two, lower heat to medium, then add a big splash of ponzu and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump rice into the center. With a large wooden spoon break up the rice, and spread it out in the pan. Once the rice is warmed through, stir the vegetables into the rice. Season to taste with extra ponzu. Serve hot.
Ponzu is a citrus-flavored soy sauce, found in natural foods stores and Asian groceries.
Be wary of sesame oils, too often they are over-toasted and off-tasting. One I like: Eden Selected Toasted Sesame Oil.