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


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

Cooking Asian dishes with fresh ginger


1 tablespoon Soy Sauce


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

3 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

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

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