Stir-Fried Watercress – With Soy Sauce

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:

Using watercress in the Asian kitchen

Watercress

Stir-Fried Watercress – with Soy Sauce

Chinese

Ingredients

8 ounces Watercress
3-4 slices fresh Ginger
1 clove Garlic
1 tablespoon Vegetable Oil
½ teaspoon Salt
½ teaspoon Sugar

Cooking Asian dishes with fresh ginger

Ginger

1 tablespoon Soy Sauce

Method:

How to use Soy Sauce

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..

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China, Hong Kong - Common Kingfisher

2 thoughts on “Stir-Fried Watercress – With Soy Sauce

  1. Pingback: How to make Stir-Fried Watercress, Chinese recipe | Pacific Rim Gourmet

  2. Pingback: Chinese cuisine | Pacific Rim Gourmet

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