Spicy Watercress With Ginger

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Directions

Remove the tough stems from 2 bunches watercress; wash and dry well, then transfer to a bowl. Heat 3 tablespoons peanut oil in a small skillet over high heat until very hot. Add 1 tablespoon chopped peeled ginger, 1 minced garlic clove and 2 teaspoons Sriracha and stir-fry 30 seconds. Carefully stir in 2 tablespoons rice vinegar. Pour the warm dressing over the watercress and toss. Season with salt.

Photograph by Christopher Testani


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    This recipe is featured in:

    Spicy Foods