Equipment
Ingredients
Vegetables and Aromatics
- 300 g watercress, washed, tough stems trimmed
- 3 garlic, minced
- 1 jalapeno, thinly sliced
Liquids and Seasonings
- 15 ml neutral oil
- 5 ml toasted sesame oil
- 3 g kosher salt
- 2 g granulated sugar
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Prepare an ice water bath in a large mixing bowl.
Submerge the watercress in the boiling water for exactly 15 seconds until it turns bright emerald green.
Immediately transfer the watercress to the ice bath using a spider strainer. Let it cool for 1 minute, then drain and gently squeeze out the excess water to prevent splattering during the stir-fry.
Heat the wok or large skillet over medium-high heat. Add the neutral oil, minced garlic, and sliced jalapenos. Toss constantly for 30 seconds until highly fragrant but not browned.
Add the blanched watercress, salt, and sugar to the wok. Toss rapidly to distribute the aromatics and heat the greens through.
Remove the wok from the heat. Drizzle the toasted sesame oil over the greens, toss one final time, and transfer immediately to a serving dish.
Chef's Notes
- Quick blanching (fei shui) before stir-frying achieves two things: it removes the excessive astringent bitterness native to mature watercress and significantly cuts down wok time, preserving the bright color.
- Using a small pinch of sugar is a classic restaurant technique to balance the peppery bite of mustard-family greens without making the dish taste distinctly sweet.
- For the best texture, ensure your water is at a violent, rolling boil before dropping the greens in. If the boil is weak, the water temperature will drop too far, resulting in boiling rather than flash-blanching.
- If your watercress has very thick stems, you can separate the stems from the delicate leaves and blanch the stems for 10 seconds before adding the leaves.
Storage
Refrigerator: 2 days — Loses vibrancy and texture when stored; best consumed immediately.
Reheating: Reheat very quickly in a hot pan just until warm, or eat cold.
