Rating: 5 stars
2 Ratings
- 5 star values: 2
- 4 star values: 0
- 3 star values: 0
- 2 star values: 0
- 1 star values: 0
On this healthy Asian vegetable gallop-fry recipe, watercress is cooked then tossed with ragged Chinese language oyster sauce. Use a salad spinner so the watercress is dry to the touch, or the gallop-fry will change into too moist. If the watercress is young and tender, gallop-fry your total stems. If the stem ends are woody and tough, discard them.
Grace Younger
Source: EatingWell Journal, February/March 2005
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Instructions
Guidelines
Develop Forward Tip: Duvet and refrigerate the sauce (Step 1) for as a lot as 1 week; wash and dry watercress as a lot as 4 hours ahead.
Shao Hsing (or Shaoxing) is a seasoned rice wine. It is equipped in most Asian strong point markets and some better supermarkets within the Asian share. If unavailable, dry sherry is an acceptable exchange.
Vitamin Facts
Serving Size:
about 1/2 cup
Per Serving:
104 calories; protein 4.7g; carbohydrates 3.7g; dietary fiber 1g; sugars 1.2g; elephantine 8.3g; saturated elephantine 0.7g; vitamin a iu 6509.6IU; vitamin c 87.7mg; folate 18.4mcg; calcium 245mg; iron 0.4mg; magnesium 43.1mg; potassium 674.1mg; sodium 284.7mg; thiamin 0.2mg; added sugar 1g.
Exchanges:
2 vegetable, 1 1/2 elephantine