This recipe shows how I use my Wok to make perfect vegetable dishes. The basic concepts for Wok-cooked vegetables are: (1) Fresh vegetables sized to cook evenly, (2) High heat, (3) Oil, (4) Stir-fry technique, (5) Steam with chicken broth. One of the main benefits of this technique is that you can taste the vegetables at any time while they are cooking, and stop the cooking as soon as they are tender, but not yet mushy.
Medium-large size, very fresh bunch of Swiss Chard (called Silverbeet in New Zealand and Australia)
4 to 5 large Garlic cloves, sliced into large pieces
1/3 cup Sun-dried Tomatoes, packed in oil, cut into 1/4 inch wide strips
1/4 cup of the flavored oil from the jar of Sun-dried Tomatoes
Freshly ground Black Pepper
1/3 cup Chicken Broth
Equipment: Large Wok with a lid, 2 spatulas.
Pour the flavored oil into the Wok.
Cut the ribs out of the leaves of Swiss Chard, wash them in a bowl of water, drain, and cut into strips about 2 inches wide. Place into the Wok.
Add the remaining ingredients to the Wok and turn the temperature up to High.
Using 2 spatulas or a spatula and a wooden spoon, toss the ingredients in the Wok until all the leaves are covered with oil, and continue to toss as the Swiss Chard heats, cooks and slowly shrinks.
When the Swiss Chard is about 1/3 its original volume, pour the Chicken Broth into the Wok and cover with a lid. Turn down the heat to medium high.
After about 5 minutes of steaming, open the lid and remove a piece of Chard with a fork. Allow to cool and taste for tenderness.
As soon as the Swiss Chard is tender, remove the Wok from the heat and pour the contents into a heated serving dish. Cover the serving dish with a heated lid until you are seated at the dining table and ready to eat.
New Zealand, 2012