Asparagus and Watercress, Stir-Fried
Published March 23, 1991
- Total Time
- 20 minutes
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Ingredients
2 pounds medium-thick asparagus
1 bunch watercress
½ tablespoon vegetable oil
½ teaspoon sugar
Salt
Nutritional analysis per serving (8 servings)
5 grams carbs; 33 calories; 1 gram monosaturated fat; 1 gram fat; 2 grams fiber; 295 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off the ends of the asparagus where they break naturally, then cut them into slices one-half inch thick sharply at an angle.
- Step 2
Rinse and drain the watercress and trim off any heavy stems. Separate the watercress into branches.
- Step 3
Shortly before serving time, heat the oil in a wok or large skillet. Add the asparagus and stir-fry them two to three minutes until they begin to lose their rawness and turn bright green. Sprinkle them with sugar.
- Step 4
Add the watercress and stir-fry until the watercress wilts. Season with salt. Transfer to a serving dish and serve hot or at room temperature.
Private Notes