Cantonese Steamed Ruby Chard with Ginger Soy & Sesame Oil
Aeroveg Ruby Chard steamed until tender-crisp, then finished with a sizzling pour of ginger-infused soy and a drizzle of sesame oil — the simplest Cantonese side you’ll want to make on repeat.
In Cantonese home cooking, the best preparations are the ones that get out of the way. Aeroveg Ruby Chard — with its jewel-red stems and earthy, slightly mineral depth — holds up beautifully to a brief steam, staying tender without going limp. A hot pour of ginger-infused soy oil finishes the dish in seconds, creating a satisfying sizzle that perfumes the chard with warmth and fragrance. Five ingredients, fifteen minutes, and the kind of quiet confidence that Cantonese cooking does better than anyone.
Method
- Make the dressing. Mix soy sauce, sesame oil, sugar and water together in a small bowl until the sugar dissolves. Set aside.
- Steam the chard. Set up a steamer over a pot of boiling water. Arrange Aeroveg Ruby Chard in the steamer basket — stems at the bottom, leaves on top. Cover and steam for 3–4 minutes until the stems are just tender and the leaves are wilted but still vibrantly coloured.
- Plate up. Transfer the steamed chard to a serving plate, arranging the stems neatly. Pour the soy dressing evenly over the top.
- Prepare the hot oil. Heat neutral oil in a small saucepan over high heat until it just begins to shimmer. Add ginger matchsticks (and garlic if using) and let them sizzle for 20–30 seconds until fragrant and just turning golden.
- Sizzle and serve. Pour the hot ginger oil directly over the dressed chard. It will sizzle on contact — that’s what you want. Serve immediately.
Aeroveg Ruby Chard’s red stems are as beautiful as they are delicious — but they grey out quickly if overcooked. Four minutes maximum in the steamer. The leaves cook faster than the stems, so arrange the thicker stems at the bottom of the basket closest to the steam source. The flash of hot oil at the end isn’t just for flavour — it wakes everything up.