Watercress-garlic stir-fry

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PREP TIME

10 min

Makes

2 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
  • 3.5 g,
  • Carbohydrates
  • 6.1 g,
  • Fat
  • 4.7 g,
  • Fibre
  • 2.2 g,

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