Serving
(click to enlarge)

Beef & Watercress
China - Szechuan / Hunan

Serves:
Effort:
Sched:
DoAhead:  
2 w/rice  
**
1/2 hr  
Most

A nice, very simple stir fry with good flavor and interesting texture - and a good way to use up that big bunch of Watercress you bought for a salad you didn't make.


12
6
3
-----
2
1
1/2
1/4
1/4
-----
1
oz
oz

---
cl
T
c
t
t
---
T
Beef lean
Watercress (1)
Thai Chilis (2)  
-- Sauce
Garlic
Soy Sauce
Stock
Sugar
Dry Mustard
------------
Oil
Prep
  1. Slice BEEF thin (1/8 inch) into strips about 2 inches long by 1/2 inch wide. The beef should be free of fat and membranes.
  2. Pinch off overly large stems from the WATERCRESS and chop the rest of the bunch rather coarsely.
  3. Chop CHILIS very fine.
  4. Crush GARLIC and chop fine. Mix all Sauce items.
RUN
  1. Heat Sauce Mix in a saucepan and simmer down by about 1/3 to thicken slightly.
  2. In a wok, skillet or sauté heat Oil very hot and sir in Beef. Fry stirring until beef completely loses its raw color and any exuded liquid has evaporated.
  3. Stir in Chilis until well distributed, then stir in Sauce Mix. Simmer for a minute or two.
  4. Stir in WATERCRESS and immediately take off heat. Cover and let rest a few minutes to wilt the Watercress.
  5. Serve hot with steamed Jasmine rice.
NOTES:
  1. Watercress: 6 oz would be a medium size bunch, about 30 or so 8 inch stems. Ethnic markets sell nice big bunches of watercress for much less than the supers want for their tiny bunches.
  2. Chilis: here you can control the hotness to your comfort level. Three Thai chilis makes it moderately spicy by Southern California standards. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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