Soy Sauce and White Watercress

by Peach

4.8 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

I learned this dish on a food section on TV, and I improved it a bit.
The soy-flavored watercress with watercress uses fresh broad beancress and watercress. After being fried, it combines the fragrant flavor of the watercress with the tenderness of the watercress and the soft waxy of the watercress. The taste is slightly spicy, salty and fresh. "

Ingredients

Soy Sauce and White Watercress

1. As the raw material, peel off the broad bean petals in advance;

2. Dice the rice white

3. Boil the watercress in a boiling pot for 2 minutes and remove the cold water;

4. Dice garlic cloves and slice fresh ginger;

5. Add 50% oil to the wok, add garlic and ginger and stir fry until fragrant;

6. Pour the rice whites and stir fry;

7. Add the tempeh hot sauce and stir fry;

8. Add the blanched watercress and stir-fry, add salt and sugar to taste;

9. Add a little hot water and simmer for 2 minutes.

Tips:
The watercress should be blanched to remove the beany smell.

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