Equipment
Ingredients
Greens
- 300 g watercress, washed and thick stems trimmed
- 15 g salt
Aromatics & Seasoning
- 15 ml vegetable oil
- 3 garlic, thinly sliced
- 1 jalapeño pepper, seeded and thinly sliced into rings
- 10 ml soy sauce
- 5 ml toasted sesame oil
- 3 g toasted sesame seeds, garnish
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil and prepare a large bowl filled with ice and cold water. Add the 15g of salt to the boiling water.
Submerge the watercress in the boiling water. Blanch for exactly 30 to 45 seconds until bright green but still crisp.
Immediately transfer the watercress to the ice bath to stop the cooking process. Once cool, drain well and squeeze tightly with your hands to remove as much excess water as possible. Fluff the clump of greens to separate the leaves.
Heat vegetable oil in a wok or skillet over medium-high heat. Add the sliced garlic and jalapeño. Stir-fry for 1-2 minutes until the garlic is golden and fragrant, being careful not to burn it.
Increase heat to high. Add the blanched, dried watercress to the pan. Toss vigorously for 30-60 seconds to coat in the flavored oil and reheat the greens.
Remove from heat. Drizzle with soy sauce and toasted sesame oil, then toss to combine. Transfer to a serving plate and garnish with toasted sesame seeds.
Chef's Notes
- Squeezing the watercress is the most critical step; excess water will dilute the seasoning and steam the vegetables instead of stir-frying them.
- If you prefer milder heat, remove the white pith and seeds from the jalapeño before slicing.
- This blanch-and-shock method ensures the watercress retains its vibrant green color rather than turning a dull olive drab.
- Watercress stems are delicious and crunchy; do not discard them, simply trim the tough bottom inch.
Storage
Refrigerator: 2 days — Best eaten fresh; texture may degrade upon reheating.
Reheating: Gently warm in a skillet over low heat just to take the chill off.
