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

Grace Young


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; 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;

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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