As with all stir-fries, the way to make sure everything is perfectly cooked is to have all of your ingredients prepped and lined up next to the wok before you even start heating it, including a bit of cold water to keep the ginger and garlic from burning. Definitely serve this over rice. And if you have it on hand... Throw in some minced hot red chile peppers with the ginger and garlic.
- 4 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons peanut oil
- 1 pound watercress, woodiest stems trimmed
- 1/4 cup oyster sauce
- Jasmine, sticky or plain white rice, for serving
Combine the garlic and ginger in a small bowl.
Preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the oil to the wok, and just as it starts to smoke, add the garlic and ginger. Stir-fry for a few seconds until they start to brown, and then immediately add the water.
Add the watercress and toss with tongs to coat with the oil. Cook just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black). Transfer the watercress to a platter, and serve with rice.