Watercress with Rice Wine-Oyster Sauce
In this healthy Asian vegetable stir-fry recipe, watercress is cooked then tossed with traditional Chinese oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the stir-fry will become too wet. If the watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.Yield: 4 servings
Active Time: 25
Total Time: 25
Rice Wine-Oyster Sauce
- 1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
- 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
Watercress Stir Fry
- 2 tablespoons canola oil
- 2 medium cloves garlic, smashed
- 24 cups watercress (14 ounces or about 6 bunches) or 16 cups spinach, tough stems trimmed
- 1 teaspoon sesame oil
- To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
- To prepare the watercress: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add garlic and stir-fry for 10 seconds. Add watercress and stir-fry until it just begins to wilt, about 1 minute. (The wok will become very full as the watercress is added; stir constantly to avoid scorching the greens.) Stir the Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1 to 2 minutes. Stir in sesame oil. Remove garlic. Serve immediately.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; wash and dry watercress up to 4 hours ahead.
- Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Nutrition Per Serving
|fat||8 g (1 g sat, 5 g mono)|
Nutrition Bonus Vitamin C (146% daily value), Vitamin A (130% dv), Calcium (25% dv), Potassium (19% dv).
Carbohydrate Serving 0
Exchanges 2 vegetable, 1 1/2 fat
From EatingWell February/March 2005