Watercress With A Fried Egg And Black Sesame Sauce Recipes

STIR-FRIED WATERCRESS: A HEALTHY LEAFY GREEN VEGETABLE

Steps:

• Place your wok over medium high heat, and add the oil, spreading it around to coat the surface of the wok.
• Add the ginger, letting it caramelize and infuse the oil. Take care not to let it burn. Add the minced garlic, and give it a stir. Immediately add the watercress (if you wait too long, your garlic could burn). Turn the heat up to high.
• Stir-fry the watercress for 20 seconds to evenly distribute the ginger, garlic and oil. Once mixed, move all of the watercress to the center of the wok in a small pile, and cover the wok.
• After 45 seconds, uncover the wok. There should be plenty of steam at this point. Use a circular stirring motion to drag the pile of watercress and some of the liquid around the sides of the superheated wok. Stirring the watercress against the hottest and driest part of the wok will generate that wok hay flavor. Gather the watercress back in the middle of the wok. To give you an idea of the cooking time, this step should take no more than 20 seconds.
• While you wait for the sides of the wok to reheat, add the white pepper, sugar, salt, sesame oil and MSG, if using. (A quick note on the spices: we list MSG as optional because many people shy away from it, but it's a tasty addition to leafy green vegetables that really gives you that restaurant flavor. Use it per your own tastes and perspectives!)
• Stir-fry the mixture again to mix in the seasonings, once more stirring the watercress and the liquid so it hits the sides of the wok to generate more wok hay.
• Use your wok spatula to scoop the watercress onto a shallow rimmed bowl, making sure to get the remaining liquid, as it's super-infused with garlic, ginger, and those vitamins from the watercress. Serve as a side dish or just with some white rice as a super light vegan meal.

FARM EGGS WITH WATERCRESS AND PARSLEY SAUCE

Steps:

• Place eggs in single layer in large saucepan. Pour enough water over eggs to cover by 1 1/2 inches. Add 2 tablespoons coarse salt and bring to boil over high heat. Remove from heat; cover saucepan tightly and let stand 8 minutes. Drain. Return eggs to pan; cover with lid and shake pan to crack egg shells. Place eggs in large bowl of ice water and cool 5 minutes. Peel eggs and set aside.
• Place garlic in small ramekin; pour 2 tablespoons boiling water over and let stand 2 minutes. Transfer garlic with garlic liquid to blender. Add watercress, parsley, cayenne, and remaining 1/2 teaspoon coarse salt. With blender running, add olive oil in thin stream and blend until mixture is smooth. Season to taste with freshly ground black pepper. do ahead Eggs and watercress-parsley sauce can be made 4 hours ahead. Cover separately and chill. Bring sauce to room temperature before using.
• Cut eggs lengthwise into halves or quarters. If desired, cut off very thin slice from rounded side of each half or quarter so that eggs can stand upright. Arrange eggs on platter. Sprinkle lightly with salt and freshly ground pepper. Spoon watercress-parsley sauce over and around eggs and serve.

25 BEST WAYS TO COOK WITH WATERCRESS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watercress recipe in 30 minutes or less!

WATERCRESS WITH A FRIED EGG AND BLACK SESAME SAUCE

Steps:

• In a medium bowl, mix together the lime juice, a big pinch of salt, and the oil with a fork or a whisk. Add the watercress and toss gently to lightly coat. Divide the dressed watercress among four salad plates and set aside.
• Heat a cast-iron or other heavy skillet that you like to use for eggs over medium-high heat. When it is hot, swirl a small amount of vegetable oil in the pan and crack in the eggs, in batches if necessary. When the edges of the eggs are a bit crispy, the whites are completely set, and the yolks are still runny, transfer an egg to each plate so that it slightly overlaps the watercress. Season the eggs with salt, and drizzle about a tablespoon of the sesame sauce over each portion.
• Toast the sesame seeds in a small sauté pan over medium heat, tossing frequently, until the seeds become fragrant and begin to pop. Transfer them to a plate and let them cool completely. Grind in 10-second increments in a spice mill or clean coffee grinder to a very fine paste, stirring the mixture, then grinding again, and repeating this process until the paste is completely smooth and glistening from the oil that has been released. This will take 3 to 5 minutes. (If the seeds are not ground into a very smooth paste, the sauce will be gray rather than deep black.) Transfer the paste to a small bowl, add the salt, and gradually whisk in the oil, sake, mirin, and dashi until smooth.

WATERCRESS WITH GARLIC AND SCRAMBLED EGGS

Steps:

• Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
• Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

STIR-FRIED WATERCRESS WITH CHILIES AND SESAME OIL

Steps:

• 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.

WATERCRESS SAUCE

Steps:

• Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.