Another Version – This Time with Soy Sauce
In Chinese cooking, Watercress often appears with other things, like Bean Curd or in soup. Watercress is also often stir-fried just by itself without Soy Sauce, but you can also stir-fry it with Soy Sauce, as in the following:
Stir-Fried Watercress – with Soy Sauce
8 ounces Watercress
3-4 slices fresh Ginger
1 clove Garlic
1 tablespoon Vegetable Oil
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Soy Sauce
Wash the Watercress well, remove any tough stems,wrap in kitchen paper and squeeze hard to remove any extra water. Cut in 1 or 2 inch lengths
Peel the Ginger and cut into fine julienne.
Peel and crush the Garlic clove — the side of a cleaver works well for this.
Heat a wok until hot, then add the Oil and heat until the oil is shimmering but not yet smoking.
Put in the Salt and stir-fry a few seconds.
Add the Ginger and stir-fry a few more seconds.
Add the Watercress and stir-fry briefly, about 1 or 2 minutes, until it becomes bright green and tender but not mushy.
add the Soy Sauce and Sugar, stir once or twice and serve immediately..