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.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 856.8mg||30 %|
|Potassium 460.2mg||12 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 5.6g|
|Protein 2.5g||4 %|
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Calories per serving: 52
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