Top-ranked recipe named "Swiss Chard wih Black Bean Garlic Sauce"
A Martin Yan recipe from his cookbook "Quick and East", this is recommended with his Baked Black Bean Catfish.
1. Thinly slice chard stems, and coarsely chop leaves. Set aside.
2. Combine black bean sauce, oyster sauce, and sugar in a bowl and mix well.
3. In a wok-like pan, heat oil and coat sides. Add garlic ad stir until fragrant then add sauce above, chard and water chestnuts. Add broth, then cover and cook until chard is tender over medium heat.
4. Stir well to make sure all greens are coated, then serve with rice.