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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Rice Wine-Oyster Sauce
  • 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
  • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
  • 1/4 teaspoon sugar
  • 1/8 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

  1. To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
  2. 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 information

  • Serving size: about 1/2 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; 6510 IU vitamin A; 88 mg vitamin C; 245 mg calcium; 0 mg iron; 285 mg sodium; 674 mg potassium
  • Nutrition Bonus: Vitamin C (146% daily value), Vitamin A (130% dv), Calcium (25% dv), Potassium (19% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 2 vegetable, 1 1/2 fat

Reviews 1

November 22, 2009
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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.