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.
From EatingWell: February/March 2005
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the touch, or a stir-fry becomes a braise. If watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.