Really Simple & Tasty Too #09 – Ginger

Gingery Sautéed Watercress and Shiitakes

Makes 4 servings

Hands-on-time: 10 minutes
Total time: 10 minutes

Shopping List:

  • 30 ml or 2 tablespoons canola oil
  • 225 gr or ½ pound shiitake mushrooms, stems removed and caps sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 bunches watercress, thick stems removed [about 6 cups]
  • ½ teaspoon toasted sesame oil
  • salt

TO MAKE:

  1. Heat the canola oil in a large skillet over medium-high heat.
  2. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  3. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute.
  4. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more.
  5. Remove from heat, add the sesame oil, and toss to combine.

Note: Like it spicy? Add some heat by stirring in 1 chopped jalapeño or serrano pepper along with the garlic and ginger.

ENJOY !

Amount Per Serving
Calories 94
Fat 8g
Sat Fat 1g
Cholesterol 0mg
Sodium 262mg
Protein 3g
Carbohydrate 4g
Sugar 0g
Fiber 0g
Iron 1mg
Calcium 67mg

PDF of this recipe: 20120830-Gingery-Sautéed-Watercress

One thought on “Really Simple & Tasty Too #09 – Ginger

  1. Peter, this sounds delicious, I love mushrooms but alias the feeling is not mutual. They do not love me but I may have to try this one and deal with the consequences.

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