David Thompson's stir-fried Siamese watercress

Name: David Thompson's stir-fried Siamese watercress
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tbsp (about 8 small) Thai garlic cloves,peeled (see note); 320 gm (2 bunches) Siamese watercress (water spinach; see note), trimmed and cut into 4cm lengths; 60 ml yellow-bean paste (¼ cup); Large pinch of white sugar; 1 long red chilli, bruised; 60 ml rice bran oil (¼ cup); Dash of fish sauce, or to taste

www.gourmettraveller.com.au

Your recipes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 5

Author : David Thompson

lettuce chilli

David Thompson's stir-fried Siamese watercress

Ingredients

Remove All · Remove Spices · Remove Staples

2 tbsp (about 8 small) Thai garlic cloves,peeled (see note)320 gm (2 bunches) Siamese watercress (water spinach; see note), trimmed and cut into 4cm lengths60 ml yellow-bean paste (¼ cup)Large pinch of white sugar1 long red chilli, bruised60 ml rice bran oil (¼ cup)Dash of fish sauce, or to taste

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bruise garlic with a pinch of salt with a mortar and pestle, then pound into small pieces, but not to a paste. Transfer to a bowl, add watercress, yellow-bean paste and sugar, toss to combine, and set aside.

Step 2

Heat a seasoned wok (see note) until very hot. Add chilli and char until blackened (4-6 minutes), then add to watercress.

Step 3

Heat oil in wok, add watercress mixture and stir-fry vigorously until wilted (20-30 seconds). Add 1 tbsp water and simmer for a moment, stirring to combine. Season with fish sauce and serve.