Watercress is an incredible vegetable that can be eaten in many ways. Throw it into a salad, cook it until just wilted in a pot of hot broth or simply wok toss with garlic, ginger and soy – the delicate peppery leaves complement the saltiness of soy sauce.
Ingredients 6
60 ml neutral-flavoured cooking oil
20 g fresh ginger, piece, julienned
20 g garlic, crushed
450 g watercress, washed thoroughly
1 tsp sesame oil
Pinch salt, sugar and ground white pepper
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Method 4
Heat the wok over medium-high heat, then add the . Fry the for 30 seconds to flavour the oil until caramelised. (Be careful not to let it burn.) Add the and stir for 15 seconds.
Add the and toss for 30 seconds until it starts to wilt. Pile the watercress in the middle of the wok and cover with a domed lid, allowing it to steam for a minute.
Remove the lid and season with the , . Remove from the heat.
Serve immediately.
