Watercress salad with sesame-garlic dressing
Indulge in the refreshing crunch of watercress paired with the nutty aroma of sesame and the savory kick of garlic in this delightful 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 in a small bowl by whisking them together.
- When making the watercress dish: Heat a large skillet or a 14-inch flat-bottomed wok on high heat until a drop of water evaporates within 1 to 2 seconds. Add canola oil into the pan by swirling it, then put in garlic and cook it for 10 seconds. Add the watercress and cook until it starts to wilt, which should take about 1 minute. (As the watercress is added, the wok will fill up quickly; keep stirring to prevent burning the greens.) Pour in the mixture of Rice Wine-Oyster Sauce and stir it in; cook until the watercress is tender but still vibrant green, around 1 to 2 minutes. Mix in sesame oil. Take out the garlic. Serve hot.
Summary:
- Calories: 782 kcal
- Fat: 54 g
- Protein: 36 g
- Carbs: 47 g
- Potassium: 2197 mg
- Magnesium: 182 mg