2 bunches Swiss chard (2.5 litres / 10 cups)

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) oyster sauce

1 tablespoon (15 ml) toasted sesame oil

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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