Watercress Stir Fry (炒西洋菜)
Watercress stir fry is a quick and easy side dish that is rich in flavor and full of nutrients. Spend 10 minutes to make this dish and complete your dinner! {Vegetarian Adaptable, Gluten-Free Adaptable}To make the dish gluten free, use tamari instead of soy sauce, and make sure to use a gluten-free vegetarian oyster sauce.
Servings: 2 servings
Ingredients
- 1 bunch (1 lb / 450 g) watercress
- 1 teaspoon oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 3 cloves garlic , sliced
- 1/8 teaspoon sugar
- Salt to taste (Optional)
Instructions
- Soak the watercress in cold tap water for 2 to 3 minutes while preparing other ingredients. Then drain thoroughly and set aside.
- Mix the oyster sauce and soy sauce together in a small bowl.
- Heat oil in a wok or large skillet over medium-high heat until hot. Add the garlic. Stir a few times to release fragrance.
- Add the watercress. Stir and cook a few times to mix well with the oil.
- Pour in the oyster sauce and soy sauce mixture. Sprinkle evenly with the sugar. Continue to stir as you cook, to mix the seasoning evenly. When the watercress turns tender but is still crisp, transfer everything to a plate. Turn to low heat and taste the sauce. Sprinkle with a small pinch of salt if needed (*Footnote 1). Serve hot as a side dish.
Notes
- I usually do not add salt to my watercress stir fry. However, you might want to adjust the seasoning if you are using a bigger bunch of watercress.
Nutrition
Serving: 1serving, Calories: 79kcal, Carbohydrates: 2.2g, Protein: 1.9g, Fat: 7g, Saturated Fat: 1.2g, Sodium: 199mg, Potassium: 114mg, Fiber: 0.7g, Sugar: 0.5g, Calcium: 24mg, Iron: 1mg