Twice-cooked Swiss chard (Hui guo niu pi cai) from Every Grain of Rice: Simple Chinese Home Cooking (page 186) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on March 28, 2024

    This was fantastic. We are on the fence about chard, but we gobbled this down.

  • Stephenn31 on December 12, 2022

    Made with a mix of chard and kale, as that’s what was left from the farmers market box. Worked out well

  • Apollonia on October 01, 2022

    Absolutely loved this dish. Like others, I could not believe chard could taste so good! I was nervous about the celery, as I wasn't sure we'd like it, but I chopped it fine, and the subtle crunch ended up really nice. So happy to have made this and look forward to making it again!

  • bernalgirl on December 20, 2021

    I don’t love the nearly raw celery and I’d reduce the ginger but I’m definitely making this again, a great way to prepare chard.

  • metacritic on May 16, 2021

    This is fantastic. Much easier than twice cooked pork (reasonably easy in itself) and every bit as good. The best dish of five I made from this book tonight. It's one of my favorite from the book altogether and lifts chard in unexpected ways. I just loved it.

  • DayOwl on January 17, 2021

    Didn't have sauce issues mentioned in other notes. Seasoning will depend on salt content and quality of chili bean paste and black beans, so adjust accordingly. I added the ginger before garlic and cooked it 30 seconds longer to cook out some of the raw ginger flavor.

  • jenburkholder on September 09, 2020

    This was very good. The chard was tender and juicy, and the dish had excellent depth of flavor. Plus, it wasn't too hard to put together.

  • excurvatus on April 05, 2020

    This is so good! I felt like it was criminal that chard could taste this good. I agree with @Delys77 that perhaps the sauce could cling to the chard a bit more. I haven't always had the best luck making twice-cooked pork but this has me motivated to try again!

  • Delys77 on February 11, 2014

    Pg. 186 Overall I thought this dish had too much ginger and a was a bit too saucy. It wasn't bad per se, just needed to have a thicker sauce and perhaps less ginger. Wouldn't necessarily repeat.

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Reviews about this recipe

  • Serious Eats

    Once again, everything was on point. The chard was deeply savory, with a hint of spice from the chilli bean paste. You could use this sauce for any manner of vegetables or leafy greens.

    Full review
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