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6 ounces 90%-lean ground beef
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1/3 cup finely diced red bell pepper
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1/3 cup chopped scallions
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2 tablespoons plain dry breadcrumbs
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2 tablespoons hoisin sauce, divided (see Note)
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1 tablespoon minced fresh ginger
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1 1/2 teaspoons canola oil, divided
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8 cups trimmed watercress (2 bunches or one 4-ounce bag)
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1/4 cup Shao Hsing rice wine or dry sherry (see Note)
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Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
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