After the long weekend filled with lots of burgers and drinks I decided to make tonight's dinner full of vegetables and healthy grains. We had a big salad and then this stir fry of vegetables over a bowl of cooked faro. If you don't have faro just use brown rice or quinoa. Any grain will work in this dish.
1 tbsp liquid aminos (soy sauce alternative or just use soy sauce)
1 tbsp rice wine or dry sherry
2 tsp dark Asian sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 tsp sugar
1 tbsp safflower oil
1 tbsp garlic, minced
1 tbsp ginger, minced
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed and cut crosswise in 1/2-inch strips
1 red bell pepper, cut into thin strips
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)
1 cup cooked farro (or quinoa or rice)
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Cut up the vegetables so they are ready to be put in the pan when needed.
Heat a skillet over high heat and swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked faro, quinoa, or rice.