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Watercress with Rice Wine-Oyster Sauce

February/March 2005

Your rating: None Average: 3.5 (4 votes)

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.



READER'S COMMENT:
"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. "
Watercress with Rice Wine-Oyster Sauce Recipe

1 Review for Watercress with Rice Wine-Oyster Sauce

11/22/2009

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.

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