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.