Prep time: 2 mins
Cooking time: 2 mins
Ingredients
-
- 3 bags
watercress, washed and dried
- 1 tsp
vegetable oil
- 2
garlic cloves, sliced
- 1 1/2 tbsp
Shaoxing rice wine
- 1/4 tbsp
salt
Serves: 6
Try this recipe with
Premium Soy Sauce
Flash-Cooked Watercress with Garlic
Watercress is a delicate leaf, but when cooked very quickly over a high heat its stems retain a wonderful crunch whilst the leaves wilt and become deliciously soft.
Preparation:
- Heat a wok over a high heat, add the oil and fry off the slices of garlic and watercress for 20 seconds, add the rice wine and salt, and stir-fry for 1 minute, or until the leaves are wilted but still bright green. Drain most of the liquid off and serve as a side dish – it is ideal with Char Siu pork.