Rainbow Chard Stir Fry

Rainbow Chard Stir FryMaking a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.

Rainbow Chard Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 pork chops, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 2 bell peppers, halved and sliced
  • 1 bunch Rainbow chard, stems removed and thinly sliced, leaves thinly sliced
  • 1 cup shredded carrots
  • ½ cup teriyaki sauce
  • 2 cups cooked brown rice
Instructions
  1. Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
  2. Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
  3. Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
  4. Serve over rice.

This was a great recipe to use up a lot of odds and ends of produce in my refrigerator.

Happy eating!

Ruth

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