Wilted Watercress With Roasted Garlic Recipes

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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

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

WILTED WATERCRESS WITH GARLIC



Wilted Watercress with Garlic image

Provided by Andrea Reusing

Categories     Wok     Garlic     Side     Stir-Fry     Low Carb     Low Cal     Dinner     Lunar New Year     Healthy     Watercress     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

2 tablespoon corn oil
12 garlic cloves, peeled and smashed
4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
1 1/2 teaspoon kosher salt
1/4 cup chicken stock or reduced-sodium broth

Steps:

  • Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
  • Serve with garlic cloves arranged on top.

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