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20 minute dinner recipes

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Watercress with Rice Wine-Oyster Sauce

http://www.eatingwell.com/recipes/watercress_with_rice_wine_oyster_sauce.html

From EatingWell:  February/March 2005

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Rice Wine-Oyster Sauce

Watercress Stir Fry

Preparation

  1. To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
  2. 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.

Nutrition

Per serving : 104 Calories; 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