Stir-Fried Watercress 炒 水 田 芹

“Paddy Mustard”
Stir-Frying without Soy Sauce

How to cook Asian dishes with 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



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


Cooking Asian dishes with 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.

China - Shanghai 2


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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