Best 6 Chinese Chard With Almonds Recipes

CHINESE SWISS CHARD STIR-FRY RECIPE

Steps:

• Snap each stem toward the end, which will allow you to peel away the stringy bits (as you would with celery). Discard the fibrous, stringy layer.
• Slice Swiss chard, about 1 inch long for the stem part and 2 inches for the leafy leaves. Bring a pot of water to boil. Add some salt. Add the Swiss chard stem pieces and cook for 3 minutes. Add the leafy parts and cook for 1 minute. Drain under cold running water. Gently squeeze the water out from the chard.
• Heat oil in a wok or skillet over medium flame. Add doubanjiang and stir-fry until it smells delicious and the oil is a rich red. Add garlic, ginger, and fermented black beans and stir-fry for a few moments more until you can smell their fragrances.
• Add the chicken stock and bring to a boil. Add the chard and stir-fry until the sauce and greens are well mixed and heat through.
• Sprinkle with green onion and serve immediately with rice. (If using celery and cilantro, add them with green onion.) Serve Swiss chard immediately with rice. It makes a great side dish for any Asian main course.

SAUTEED SWISS CHARD WITH SHALLOTS AND ALMONDS

Steps:

• Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces.
• Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside.
• Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted.
• Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using.
• 6th ingredient - dried cherries, golden raisins, diced apricots

ROASTED CHEDDAR HERB ALMONDS

Steps:

• Preheat oven to 325°. In a large bowl, whisk egg yolk; stir in almonds. In a small bowl, toss cheese with seasonings. Add to almond mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until cheese is golden brown, stirring occasionally. Cool completely.

ALMOND VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

CHINESE SPINACH-ALMOND SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.

MANDARIN ALMOND SALAD

Steps:

• In a small skillet, melt 3 tablespoons sugar over low heat. Add almonds; stir until coated. Cool; break into small pieces and set aside. In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar; shake well. , Just before serving, combine lettuce, oranges, onion and almonds in a large salad bowl. Shake dressing; pour over salad and toss.