Monday, July 27, 2015
This recipe is yet another "Vegetable of the Week" Challenge recipe and is also part of Cooking with Corey's "Quick & Easy Healthy Meals" series. This is Week #3 of the challenge, and you're all welcome to join us. The Vegetable of the Week (VOTW) is of course, Swiss chard. To find out more details on how to participate in this fun and exciting challenge, please visit this link on this blog's Facebook page.
Asian-Style Swiss Chard Stir-Fry with Toasted Young Coconut
1 1/2 Tbsp. sesame oil
1 Tbsp. garlic, peeled and finely minced
1 Tbsp. fresh ginger, peeled (with a spoon) and finely minced
1/8 tsp. crushed red chili peppers
1/2 c. scraped/shredded young coconut, thawed (from a frozen package, or fresh, if available)
4 c. densely packed, chopped Swiss chard
1/2 Tbsp. tamari sauce
1 Tbsp. sesame seeds
Directions: In a large (12-13"-diameter) sauté pan, heat sesame oil on high heat until glistening, then add garlic, ginger, crushed red chili pepper flakes, and young shredded coconut, and cook for 3 minutes, or until coconut turns golden brown, stirring frequently. Reduce heat to medium-low and immediately add Swiss chard, tamari sauce, and sesame seeds. Stir continuously and continue to cook for another 2-3 minutes, or until Swiss chard is tender but still retains its color. Serve and enjoy!
Yield: 2-4 servings as a side dish, and with a 3-4 oz. per person protein staple, 1-2 servings as a main course.
Chef's Notes: You can find scraped/shredded young coconut at an international market. (Or, if you have the time and the patience, you can take a fresh coconut and scrape it yourself. :) Yeah, probably easier just to buy the frozen package. Lol.) Please note, scraped/shredded young coconut is not the same thing as the sweetened shredded coconut that you see in the baking aisle of your local supermarket, nor is it the same as the dried, plain shredded kind. Young coconut is moist and has an altogether different consistency and flavor when cooked.