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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.
Source: EatingWell Journal, February/March 2005
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.
about 1/2 cup
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.
2 vegetable, 1 1/2 elephantine