Watercress salad with grapes, blue cheese & pecans
Delight in the vibrant flavors of watercress paired with juicy grapes, tangy blue cheese, and crunchy pecans in this delectable salad.
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 canola oil
- 2 medium cloves garlic, smashed
- 24 cups watercress (400g or about 6 bunches) or 16 cups spinach, tough stems trimmed
- 1 teaspoon sesame oil
Instructions:
- For the sauce preparation: Combine rice wine, oyster sauce, sugar, and salt by whisking them in a small bowl.
- For the watercress preparation: Begin by heating a 14-inch flat-bottomed wok or a large skillet over high heat until a drop of water evaporates within 1 to 2 seconds upon contact. Next, add canola oil into the pan, followed by garlic. Stir-fry the garlic for 10 seconds before adding the watercress. Stir-fry the watercress until it starts to wilt, which should take about a minute. (Be prepared for the wok to fill up quickly with the addition of watercress; keep stirring continuously to prevent burning the greens.) Incorporate the Rice Wine-Oyster Sauce by stirring it in and continue to stir-fry until the watercress is just cooked but still vivid green, which should take 1 to 2 minutes. Introduce sesame oil into the mixture. Remove the garlic from the dish and serve the dish promptly.
Summary:
- Calories: 1015 kcal
- Fat: 94 g
- Protein: 21 g
- Carbs: 33 g
- Potassium: 1443 mg
- Magnesium: 127 mg