Watercress with Rice Wine-Oyster Sauce

Preparation

1. 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 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. Variation: Use 16 cups spinach in place of watercress. Per serving: 123 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 8 g carbohydrate; 5 g protein; 4 g fiber; 343 mg sodium. 1 Carbohydrate Serving

Tips & Notes

• Make Ahead Tip: 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