Swiss Chard With Caramelized Shallots

• 3 tablespoons canola oil
• 2 tablespoons crispy fried shallots (see recipe)
• 1 teaspoon minced garlic
• 2 pounds Swiss chard, rinsed and trimmed
• 2 tablespoons rice wine
• 1 tablespoon fish sauce
• 2 tablespoons chicken stock, optional

1. Heat a wok over high heat until very hot; the metal will have a matte appearance, and a drop or two of water flicked onto its surface should evaporate on contact.
2. Add the oil and heat until oil is shimmering but not smoking.
3. Add fried shallots and garlic, cook 10 seconds, then add Swiss chard and rice wine and toss well to combine.
4. Add fish sauce and chicken stock (or 2 tablespoons water) and continue stir-frying, tossing ingredients together, until chard is just wilted, 1 to 2 minutes.
5. Transfer to a bowl; serve immediately.

canola oil, crispy fried shallots, garlic, swiss chard, rice wine, fish sauce, chicken stock

Taken from cooking.nytimes.com/recipes/1014485 (may not work)