Friday, April 20, 2007

Stir-Fried Watercress with Vegetarian Oyster Sauce

This is a quick and easy to cook watercress stir-fried dish using inexpensive ingredients. Watercress is a super food that contains significant amounts of iron, calcium, folic acid, vitamins A and C.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g watercress
° 1 slice ginger
° ¾ tablespoon vegetable oil
° 1 tablespoon vegetarian oyster sauce

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the watercress and stir-fry briskly for a moment. Season to taste with vegetarian oyster sauce.
3. Transfer to a serving dish and serve immediately.

6 comments:

Anonymous said...

hi....is watercress also known as 'xi yang cai' or 'cresson'? thot normally used to cook into soup?? SF

Crystal @ Blog*Spot said...

Hi

BINGO, you got it right :) Yup, we often use it for soup. I prefer it not overcook.

If prefer, add some fresh shiitake mushrooms (sliced) and stir-fry.

Cheers

Anonymous said...

hey crysta....back from short holiday?? anyhow, i tried cooking this recette last night....it was my second attempt actually....i rmb my first tried...it didn't seem to turn up nicely...not that i overcooked, but it had that chewing feeling...cos normally i boiled it for soup, and i thot mb good to give it a stir-fried...until then i nvr try to cook again....until i saw yr recipe....and i told myself ~ 'eh, can huh?' SF

Crystal @ Blog*Spot said...

Oh, i went to visit my granny.

:) It depends on the watercress, some is chewy i guess, not too sure. There are 2 types of watercress in the wet market. I must ask the stall next time.

I like to buy those that come in a small bundle that no need to pluck away those little white roots sticking out.

Anonymous said...

hohoho!! mb those with white roots...are already over mature/old le...that's why more chewy...SF

btw do u hv any ideas how or what to cook with beancurd stick? beside cooking in 'lor' and 'chap chai'..what else can i think of??

thanks...

Crystal @ Blog*Spot said...

Hi SF

Beancurd Stick, need to think :)

For those not too hard type, maybe used in Soup (deep-fried like Yong Tau Hoo or just add in to boil e.g Bak Kut Teh) or dessert (gingko nut and barley) or porridge (crushed into small pieces)

Beancurd skin, if you have it. With nori sheet. Plus mashed tofu or finely chopped beancurd skin to make vegetarian fish. I saw a veg. restaurant did that but haven't experiment it myself.

Cheers :)

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