ADVERTISEMENT
Watercress with Rice Wine-Oyster Sauce
Watercress with Rice Wine-Oyster Sauce
1 Review
From: EatingWell Magazine, 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.
- By: Grace Young EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Rice Wine-Oyster Sauce
- 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
- 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
- ¼ teaspoon sugar
- ⅛ teaspoon salt
- Watercress Stir-Fry
- 2 tablespoons canola oil
- 2 medium cloves garlic, smashed
- 24 cups watercress (14 ounces or about 6 bunches) or 16 cups spinach, tough stems trimmed
- 1 teaspoon sesame oil
Preparation
-
Active
-
Ready In
- 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.
- Serving size: about ½ cup
- Per serving: 104 calories; 8 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 5 g protein; 18 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 6,510 IU vitamin A; 88 mg vitamin C; 245 mg calcium; 0 mg iron; 285 mg sodium; 674 mg potassium
- Nutrition Bonus: Vitamin C (147% daily value), Vitamin A (130% dv), Calcium (24% dv)
- Carbohydrate Servings: ½
- Exchanges: 2 vegetable, 1½ fat
Reviews 1
November 22, 2009
By: lfrose2003
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.
