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Quick & Easy

Watercress with Rice Wine Oyster Sauce

In this healthy Asian vegetable stir-fry recipe, watercress is cooked then tossed with traditional Chinese oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the stir-fry will become too wet. If the watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon shao hsing rice wine (see tip) or dry sherry
  • 2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
  • ¼ teaspoon sugar
  • ⅛ teaspoon salt
  • 2 tablespoons neutral oil, such as canola or avocado
  • 2 medium cloves garlic, smashed
  • 24 cups watercress (14 ounces or about 6 bunches) or 16 cups spinach, tough stems trimmed
  • 1 teaspoon sesame oil

Directions

  1. To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
  2. To prepare the watercress: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add garlic and stir-fry for 10 seconds. Add watercress and stir-fry until it just begins to wilt, about 1 minute. (The wok will become very full as the watercress is added; stir constantly to avoid scorching the greens.) Stir the Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1 to 2 minutes. Stir in sesame oil. Remove garlic. Serve immediately.