Watercress Stir Fry (炒西洋菜)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 bunch (1 lb / 450 g) watercress
- 1 teaspoon oyster sauce ((or vegetarian oyster sauce))
- 1 teaspoon soy sauce
- 1 tablespoon peanut oil ((or vegetable oil))
- 3 cloves garlic (, sliced)
- 1/8 teaspoon sugar
- Salt to taste ((Optional))
Method
- Soak the watercress in cold tap water for 2 to 3 minutes while preparing other ingredients. Then drain thoroughly and set aside.
- Mix the oyster sauce and soy sauce together in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until hot. Add the garlic. Stir a few times to release fragrance.
- Add the watercress. Stir and cook a few times to mix well with the oil.
- Pour in the oyster sauce and soy sauce mixture. Sprinkle evenly with the sugar. Continue to stir as you cook, to mix the seasoning evenly. When the watercress turns tender but is still crisp, transfer everything to a plate. Turn to low heat and taste the sauce. Sprinkle with a small pinch of salt if needed (*Footnote 1). Serve hot as a side dish.