Fuchsia Dunlops Twice Cooked Swiss Chard Hui Gua Niu Pi Cai
Ingredients
- 14 ounces (400g) thick-stemmed Swiss chard
- 3 tablespoons cooking oil, or 1 1/2 tablespoons lard and 1 1/2 tablespoons cooking oil
- 1 1/2 tablespoons Sichuanese chili bean paste
- 2 teaspoons garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 1/2 teaspoons fermented black beans, rinsed and drained
- 1/2 cup (100ml) chicken stock or water
- 3 tablespoons celery (Chinese celery if possible), finely chopped
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons spring onion greens, finely sliced
Instructions
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