Stir-Frying without Soy Sauce
Watercress usually appears together with other things in many Asian dishes where it occurs. Here’s a recipe for just Watercress, Stir-Fried.
It’s a bit unusual in that this is one of the few stir-fried vegetables made without Soy Sauce.
8 ounces Watercress
1 tablespoon Vegetable Oil
½ teaspoon Salt
1 crushed clove Garlic
1 tablespoon fresh Ginger
First wash the Watercress well, remove any tough stems and squeeze out any excess moisture using kitchen paper. Cut in short lengths about 1 or 2 inches long.
Peel the Ginger and cut in fine julienne.
Head the Oil in a hot wok and when the Oil is simmering but not smoking, add the Salt and stir-fry a few seconds. Add the Ginger and stir-fry for a few more seconds, then add the crushed Garlic clove and stir-fry a few seconds more.
Add the Watercress to the hot Oil in the wok Stir-fry for 1 or 2 minutes, until the Watercress are bright green and tender, but not limp and serve immediately.
In any case, Watercress remains a very popular Vegetable in Chinese Cuisine.