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


  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.


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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