Asian Watercress Saute

24 c. (14 oz. or about 6 bunches) watercress
1 T. olive oil
1 tsp. sesame oil
Sesame seeds (optional)
1 T. rice wine (or dry sherry)
2 tsp. oyster sauce
¼ tsp. sugar

  1. Wash and spin dry the watercress.
  2. Whisk together the rice wine, oyster sauce and sugar in a small bowl and set aside.
  3. In a large skillet or wok, heat the oil over medium-high heat.
  4. Add the garlic and stir-fry for 10 seconds.
  5. Add the watercress and stir-fry just until it begins to wilt, about one minute.
  6. Add the rice wine-oyster sauce combination to the pan and cook an additional 1-2 minutes, until watercress is just tender, but still bright green.
  7. Add sesame oil and serve immediately. Sprinkle with sesame seeds if desired.

Recipe Credit: Photo Credit: tenderisthebite

One response to “Asian Watercress Saute

  1. Pingback: The Wonders of Watercress « THE URBAN CLINIC·

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