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.

Grace Young
Source: EatingWell Magazine, February/March 2005




Rice Wine-Oyster Sauce
Watercress Stir-Fry


Instructions Checklist
  • 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.


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.

Nutrition Facts

104 calories; protein 4.7g 9% DV; carbohydrates 3.7g 1% DV; dietary fiber 1g 4% DV; sugars 1.2g; fat 8.3g 13% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 6509.6IU 130% DV; vitamin c 87.7mg 146% DV; folate 18.4mcg 5% DV; calcium 245mg 25% DV; iron 0.4mg 2% DV; magnesium 43.1mg 15% DV; potassium 674.1mg 19% DV; sodium 284.7mg 11% DV; thiamin 0.2mg 18% DV; added sugar 1g.

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Rating: 5 stars
Very tasty dish I had it as a main course. Enjoyed it over a bed of rice with some toasted sesame seeds. The sauce tasted great mixed in with the rice. Read More