David Thompsons Stir Fried Siamese Watercress Recipes

SIAMESE WATERCRESS WITH YELLOW BEANS AND GARLIC

Siamese Watercress With Yellow Beans and Garlic image

The Thai name is "Pat Pak Bung Fy Daeng". From David Thompson's book, Classic Thai Cuisine. David says, "This stir-fry is a favourite of the Thais. Often they crumble a little roasted kapi (shrimp paste) and a few dried prawns (shrimp) into this dish." He also says that any green vegetable can be used in place of the Siamese watercress, such as spinach or asparagus.

Provided by mersaydees

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 garlic cloves, crushed
2 -5 small fresh red chilies
1 bunch siamese watercress, cut into 1-1/4 inch lengths (discard the hard stalks at the end of the bunch and any yellowing leaves)
1 tablespoon thai yellow bean sauce
1 tablespoon oyster sauce
1 teaspoon sugar (white granulated)
10 -12 leaves fresh Thai basil
2 tablespoons safflower oil

Steps:

Crush the garlic and chillies and transfer to a bowl.
Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
Serve immediately.

Nutrition Facts : Calories 153.9, Fat 13.8, SaturatedFat 0.9, Sodium 254.9, Carbohydrate 7.5, Fiber 0.8, Sugar 4.1, Protein 1.3

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