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.
hi....is watercress also known as 'xi yang cai' or 'cresson'? thot normally used to cook into soup?? SF
ReplyDeleteHi
ReplyDeleteBINGO, 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
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
ReplyDeleteOh, i went to visit my granny.
ReplyDelete:) 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.
hohoho!! mb those with white roots...are already over mature/old le...that's why more chewy...SF
ReplyDeletebtw 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...
Hi SF
ReplyDeleteBeancurd 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 :)