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Chinese: Stir-Fried Watercress with Garlic

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"Watercress is usually eaten raw (or plopped on a restaurant plate in place of parsley to dress it up), but this Chinese-style preparation calls for cooking it in a wok over high heat. You can also use a large skillet, but the cooking must be hot and fast. It's all in the technique of adding ingredients gradually to build and layer flavors. Many greens can be cooked this way, like spinach, shredded cabbage, bok choy, and pea shoots. Serve with Sesame Chicken and Pork Fried Rice."

List of Ingredients

◦ 2 tablespoons soy sauce
◦ 1 tablespoon Chinese cooking wine (Shaoxing) or sherry
◦ 1 teaspoon sugar
◦ 1 teaspoon cornstarch
◦ 2 tablespoons safflower oil
◦ 6 cloves garlic, sliced
◦ 2 bunches watercress, washed, dried, and thick stems removed


Recipe

Whisk together the soy sauce, wine, sugar, and cornstarch in a small bowl. Set aside.

Heat a wok over high heat until smoking. Add the oil. When the oil shimmers, add the garlic and stir constantly for 15 seconds.

Add the watercress and stir-fry until it wilts, about 2 minutes. Add the soy sauce mixture and stir-fry for 1 minute more. Serve immediately.

Serves 4