Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the touch. 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
- 2 tablespoons canola oil
- 2 medium cloves garlic, smashed
- 24 cups watercress (14 ounces or about 6 bunches)
- Rice Wine-Oyster Sauce (see recipe)
- 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.
Companion recipe: Rice Wine-Oyster Sauce
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl the canola oil into the pan, add garlic and stir-fry for 10 seconds. Add the 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 in the Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1-2 minutes. Stir in the sesame oil. Remove the garlic. Serve immediately.
Variation: Use 16 cups spinach in place of watercress.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
104 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 285mg sodium; 4g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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