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Categories:Viewed: 85 - Published at: 4 years ago
Ingredients
- 24 cups watercress (about 16 bunches), heavy stems removed
- 2 teaspoons canola oil
- 4 cloves garlic, finely chopped
- 2 jalapenos, seeded and finely chopped
- 1 teaspoon toasted-sesame oil
- 1 tablespoon soy sauce
Method
- Bring a large pot of water to a boil.
- Lightly salt the water, add the watercress and blanch for 30 seconds.
- Quickly drain and rinse under cold running water.
- Pat the watercress dry.
- Heat the canola oil in a large heavy skillet or wok over medium-high heat.
- Add the garlic and jalapenos and saute until fragrant, stirring constantly, about 30 seconds.
- Add the watercress and stir for 1 minute.
- Place in a bowl and toss with the sesame oil and soy sauce.
- Divide among 4 plates and serve immediately.
