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Entries tagged with 'twice-cooked chard'

Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

Kate Williams 2 comments

I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish. More

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