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Watercress with Rice Wine-Oyster Sauce

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 1/2 cup each
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the touch, or a stir-fry becomes a braise. If watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.

Make Ahead Tip: Wash and dry watercress up to 4 hours ahead
RECIPE INGREDIENTS
2 tablespoons  canola oil
2 medium cloves  garlic, smashed
24 cups  watercress (14 ounces or about 6 bunches)
Rice Wine-Oyster Sauce (see recipe link above)
1 teaspoon  sesame oil

Tip: 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.
Other necessary recipes:
Rice Wine-Oyster Sauce
Watercress with Rice Wine-Oyster Sauce Recipe at Cooking.com
DIRECTIONS
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add garlic and stir-fry for 10 seconds. Add watercress and stir-fry until it just begins to wilt, about 1 minute. (The wok will become very full as the watercress is added; stir constantly to avoid scorching the greens). Stir Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1 to 2 minutes. Stir in sesame oil. Remove garlic. Serve immediately.

Variation: Use 16 cups spinach in place of watercress.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1/2 cup each
Calories: 104
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 285mg
% Cal. from Fat: 69%
Fat. Total: 8g
Protein: 5g
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