Watercress-garlic stir-fry
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- Prep Time10 min
- Total Time10 min
- Makes2 to 3 servings
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.
