1 tablespoon (15 ml) fresh ginger, cut into thin strips
1 teaspoon (5 ml) sambal oeleck or to taste
Separate the Swiss chard stems from the leaves. Cut the leaves into 2.5-cm (1-inch) strips. Set aside. Cut the stalks into 4-cm (1 ½-inch) long pieces.
In a wok or large skillet, cook the chard stalks in the olive oil for about 6 minutes. Add the oyster sauce, sesame oil, ginger and sambal oeleck. Continue cooking for about 2 minutes or until the chard is al dente. Add the leaves and cook over high heat, stirring frequently until wilted.
Serve with grilled or asian-flavoured meat, fish and poultry.
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