As with all stir-fries, the way to make sure everything is perfectly cooked is to have all of your ingredients prepped and lined up next to the wok before you even start heating it, including a bit of cold water to keep the ginger and garlic from burning. Definitely serve this over rice. And if you have it on hand... Throw in some minced hot red chile peppers with the ginger and garlic.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the oil to the wok, and just as it starts to smoke, add the garlic and ginger. Stir-fry for a few seconds until they start to brown, and then immediately add the water.
Add the watercress and toss with tongs to coat with the oil. Cook just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black). Transfer the watercress to a platter, and serve with rice.
Copyright 2013 Cooking Channel, LLC. All rights reserved.