In this healthy Asian vegetable stir-fry recipe, watercress is cooked then tossed with traditional Chinese oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the stir-fry will become too wet. If the watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.
Active Time: 25 minutes |
Total Time: 25 minutes
Rice Wine-Oyster Sauce
1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt
Watercress Stir Fry
2 tablespoons canola oil
2 medium cloves garlic, smashed
24 cups watercress (14 ounces or about 6 bunches) or 16 cups spinach, tough stems trimmed
1 teaspoon sesame oil
To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
To prepare the watercress: 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 the 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.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
4 g Carbohydrates;
5 g Protein;
1 g Fiber;
285 mg Sodium;
674 mg Potassium
0 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; wash and dry watercress up to 4 hours ahead.
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.