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:
103.6 calories; protein 4.7g 9% DV; carbohydrates 3.7g 1% DV; exchange other carbs; 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.
Exchanges:
2 vegetable, 1 1/2 fat
