I’m so delighted to have this colourful dishes and I have prepared more so I can have them for lunch tomorrow. I have reduced seasonings and used different cooking techniques to bring out the fresh flavours.
The first dish is sauteed rainbow chard. The cooking time is only around 10 minutes and is easy to make.
Sauteed rainbow chard
Ingredients:
- Ginger slices
- 1 clove of garlic
- Half a medium sized onion, sliced
- Splash of lemon juice
- Rainbow chard 400g
- Pinch of salt
Finely chop the chard (3-4cm wide)and chop the stem into small chunks so that the leaves and stems will be done at the same time. Turn on high heat and fry garlic ginger and onion for 2 minutes until soft. Add chard and keep stir fry for another 2-3 minutes. Drizzle with lemon.
Rainbow veg stew
Inspired by Chinese dish Di San Xian地三鮮, which means three fresh veg from the earth, this dish has the three key ingredients – aubergine, potato and green bell pepper. To make it more colourful I have added yellow bell pepper, tomato, carrot and fennel. By adding fennel it means we can reduce the use of seasonings as it has nice aroma.
Ingredients:
- 1 medium sized Aubergine, chopped into cubes
- 3-4 small new potatoes, chopped into cubes
- 2 small salad tomatoes (better if vine tomatoes)
- 1/4 Yellow and 1/4 green bell pepper, sliced
- 2 small carrots, sliced
- 1 small fennel, sliced
- Half a onion
- Few slices of ginger
- Salt and pepper
Pan fry aubergine to keep its colour for 5 minutes. Add potatoes and keep cooking until they turn a bit crispy yellow. Add ginger and onion and fry for another 2-3 minutes. Add the rest and stir fry for another 5 minutes.
I hope the menu will brighten up your day and enjoy the lunch!
Healthy Life @Char 