Watercress-Walnut Stir-Fry Recipe

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.

Serves 4.

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).


J.L. A.
JL A4 years ago


Elena T.
Elena Poensgen4 years ago

Very interesting, thanks :)

Duane B.
.4 years ago

Thank you for sharing.

aj E.
aj E4 years ago

sounds good.

wchi wink
.4 years ago

WoW! i want to try this right away!
Love watercress and walnuts....recently got some watercress sprouting seeds, but have a hard time, as they are slimy and clog up the grid that drains them...does anyone know how to sprout these effectively?
Thanks once again Annie for the great recipe!

J.L. A.
JL A5 years ago


Teresa Wlosowicz
Teresa W5 years ago

full of allergens

Robert O.
Robert O5 years ago

Thanks Annie.

Jennifer C.
Past Member 5 years ago

Great recipe. Thanks.

K s Goh
KS Goh5 years ago

Thanks for the article.