Watercress with Rice Wine-Oyster Sauce

From EatingWell: February/March 2005 — Subscribe Now!

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.

Watercress with Rice Wine-Oyster Sauce Recipe

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