Advertisement

Watercress-garlic stir-fry

0

  • Prep Time10 mins
  • Total Time10 mins
  • Makes2 to 3 servings
*PLUS Cooking time: 6 minutes

Ingredients

  • 4 bunches fresh watercress, or 2 284-g bags baby spinach, about 14 cups

  • 1/4 cup water

  • 2 tbsp oyster sauce

  • 1 tbsp cornstarch

  • 1 tsp dark sesame oil

  • 2 tsp vegetable oil

  • 2 large garlic cloves, minced

Instructions

  • Wash and dry watercress. Slice off stems. Keep separate from leaves. In a small bowl, whisk water with oyster sauce, cornstarch and sesame oil until cornstarch dissolves. Heat vegetable oil in a wok or large, non-stick frying pan set over medium-high heat. Add garlic. Stir 30 seconds. Add watercress stems. Stir-fry 1 minute. Add leaves. Stir often until stems start to soften and leaves wilt, 2 to 3 minutes. If using spinach, stir often just until wilted, 1 to 2 minutes. Stir sauce mixture. Pour over watercress. Stir often until sauce thickens, 1 to 2 minutes.


Nutrition (per serving)

Calories 74, Protein 3.5g, Carbohydrates 6.1g, Fat 4.7g, Fibre 2.2g.

When making this healthy side dish, taste the watercress first--if it's very bitter, mix it with spinach.

Advertisement
Advertisement