Watercress with Rice Wine-Oyster Sauce
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. Source: EatingWell Magazine, February/March 2005
Ingredients
Directions
Tips
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
Serving Size: about 1/2 cup
Per Serving:
104 calories; 8.3 g total fat; 0.7 g saturated fat; 285 mg sodium. 674 mg potassium; 3.7 g carbohydrates; 1 g fiber; 1 g sugar; 4.7 g protein; 6510 IU vitamin a iu; 88 mg vitamin c; 18 mcg folate; 245 mg calcium; 43 mg magnesium; 1 g added sugar;
Exchanges:
2 vegetable, 1 1/2 fat
