Stir-Fried Watercress With Chilies and Sesame Oil
Published June 3, 1995
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
24 cups watercress (about 16 bunches), heavy stems removed
2 teaspoons canola oil
4 cloves garlic, finely chopped
2 jalapenos, seeded and finely chopped
1 teaspoon toasted-sesame oil
1 tablespoon soy sauce
Nutritional analysis per serving (4 servings)
7 grams carbs; 82 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 2 grams fiber; 384 milligrams sodium; 10 grams protein; 1 gram 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
Bring a large pot of water to a boil. Lightly salt the water, add the watercress and blanch for 30 seconds. Quickly drain and rinse under cold running water. Pat the watercress dry.
- Step 2
Heat the canola oil in a large heavy skillet or wok over medium-high heat. Add the garlic and jalapenos and saute until fragrant, stirring constantly, about 30 seconds. Add the watercress and stir for 1 minute. Place in a bowl and toss with the sesame oil and soy sauce. Divide among 4 plates and serve immediately.
Private Notes
Comments
It is not necessary to pre-boil the watercress. Just saute the garlic and jalapeños (I use hot chili oil instead), and after the garlic and oil is fragrant, just toss in the watercress, keep turning it till it collapses, put the lid on, and done. and soy/sesame later. A great dish