STIR-FRIED SWISS CHARD WITH SEARED TOMATOES (for four)
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1 tablespoon unhulled sesame seeds
1 bunch Swiss chard, stems separated and thinly sliced, greens roughly chopped
2 tablespoons peanut oil
1 teaspoon minced garlic
2 whole scallions, cut into 1/8 inch rounds
1 teaspoon minced ginger
1 teaspoon salt
freshly ground black pepper (10 turns of the mill)
2 cups well-ripened cherry tomatoes, halved
- Place a wok over high heat four about 1 minute or until it smokes. Add the sesame seeds. Turn the heat to low and dry-cook them for 3 to 5 minutes, or until they brown. Turn off the heat. Empty the sesame seeds onto a flat plate.
- Place the wok over high heat for about 1 minute, or until it smokes. Add the peanut oil and heat for a few seconds. Add the chard stems, garlic, scallions, ginger, salt and pepper; stir-fry 2 minutes. Add the chard leaves and stir-fry 3 minutes more, or until they wilt. Empty the contents of the wok.
- Return the wok to high heat. Add the tomatoes and stir-fry 1 minute. Return the chard mixture to the wok and mix well for a minute or two to combine all the ingredients. Empty the contents of the wok onto a serving platter and sprinkle with sesame seeds. Serve immediately.
NOTE: All the preparation for this dish can be done early in the day, but the cooking must be done at the last minute.
adapted from Karen Lee, Nouvelle Chinese Cooking