This mouthwatering “cooked salad” makes a great bed for sautéed Portobello mushrooms or protein strips, or as a simple but very tasty side.
Infused with the zesty flavors of ginger and omega-3-rich walnuts, the watercress is cooked just long enough to lose its raw taste while retaining its texture and freshness. And it’s ultra-fast to make, too.
2 teaspoons peanut oil
1 teaspoon peeled and minced fresh ginger
Leaves from 2 bunches watercress, coarsely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tamari or other soy sauce
1/2 cup chopped walnuts
2 teaspoons walnut oil (optional)
1. Heat the peanut oil in a large skillet or wok over medium-high heat. When the oil is hot, add the ginger and cook until fragrant, about 30 seconds. Add the watercress, red pepper flakes, tamari, and walnuts and stir-fry until wilted but not overcooked, about 3 minutes.
2. Serve hot, drizzled with the walnut oil, if desired.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003). Copyright (c) 2003 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).