CHINESE WATER CREST RECIPES

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ASIAN-STYLE WATERCRESS SOUP RECIPE | ALLRECIPES



Asian-Style Watercress Soup Recipe | Allrecipes image

Think of it as an egg drop soup with watercress, quite nice.

Provided by Choukin

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

6 cups water
1 small onion, diced
¼ cup soy sauce
1?½ tablespoons soy-based liquid seasoning (such as Maggi®)
2 tablespoons chopped garlic
1 tablespoon chopped fresh ginger root
2 tablespoons cornstarch
2 tablespoons boiling water
1?½ pounds sliced fresh mushrooms
1?½ tablespoons vegetarian chicken-flavored bouillon
¼ pound tofu, diced
1 bunch watercress, coarsely chopped
2 eggs, beaten

Steps:

  • Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil.
  • Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high; simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more.
  • Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.

Nutrition Facts : Calories 95.4 calories, CarbohydrateContent 10.2 g, CholesterolContent 61.7 mg, FatContent 3 g, FiberContent 1.8 g, ProteinContent 9.6 g, SaturatedFatContent 0.7 g, SodiumContent 714.8 mg, SugarContent 2.9 g

WATERCRESS WITH RICE WINE-OYSTER SAUCE RECIPE | EATINGWELL



Watercress with Rice Wine-Oyster Sauce Recipe | EatingWell image

In this healthy Asian vegetable stir-fry recipe, watercress is cooked then tossed with traditional Chinese oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the stir-fry will become too wet. If the watercress is young and tender, stir-fry the whole stems. If the stem ends are woody and tough, discard them.

Provided by Grace Young

Categories     Quick & Easy Chinese Recipes

Total Time 25 minutes

Number Of Ingredients 8

1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry
2 teaspoons oyster-flavored sauce or vegetarian oyster sauce
¼ teaspoon sugar
? teaspoon salt
2 tablespoons canola oil
2 medium cloves garlic, smashed
24 cups watercress (14 ounces or about 6 bunches) or 16 cups spinach, tough stems trimmed
1 teaspoon sesame oil

Steps:

  • To prepare the sauce: Whisk rice wine, oyster sauce, sugar and salt in a small bowl.
  • To prepare the watercress: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add garlic and stir-fry for 10 seconds. Add watercress and stir-fry until it just begins to wilt, about 1 minute. (The wok will become very full as the watercress is added; stir constantly to avoid scorching the greens.) Stir the Rice Wine-Oyster Sauce and swirl it into the pan; stir-fry until the watercress is just tender but still bright green, 1 to 2 minutes. Stir in sesame oil. Remove garlic. Serve immediately.

Nutrition Facts : Calories 103.6 calories, CarbohydrateContent 3.7 g, FatContent 8.3 g, FiberContent 1 g, ProteinContent 4.7 g, SaturatedFatContent 0.7 g, SodiumContent 284.7 mg, SugarContent 1.2 g

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