Stir-Fried Watercress 炒 水 田 芹

“Paddy Mustard”
Stir-Frying without Soy Sauce

How to cook Asian dishes with Watercress

Watercress

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.

Stir-Fried Watercress

Chinese

Ingredients:

8 ounces Watercress
1 tablespoon Vegetable Oil
½ teaspoon Salt
1 crushed clove Garlic
1 tablespoon fresh Ginger

Method:

Cooking Asian dishes with fresh ginger

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.

China - Shanghai 2

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2 thoughts on “Stir-Fried Watercress 炒 水 田 芹

  1. Pingback: Cooking Watercress Stir-Fried Chiense style with Soy Sauce | Pacific Rim Gourmet

  2. Pingback: Waterecress - an Important Asian Vegetable | Pacific Rim Gourmet

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