|Peanut oil||2 1⁄2 Teaspoon (1 Dessertspoon)|
|Ginger slice||1 , crushed (Thin Slice)|
|Garlic||1 Clove (5 gm), crushed|
|Hot chicken stock||4 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Pick over the watercress, removing and discarding any discoloured or limp leaves, but do not trim the stalks unless they are very coarse.
Heat the oil and in it fry the ginger and garlic.
When the latter is pale gold discard it.
Add the stock, sherry, watercress, seasonings and soy sauce, and stir while cooking for 1 minute.
Stir in the cornflour, blended with the water, and boil for 1 1/2 minutes.
Serving size: Complete recipe
Calories 161 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 476.5 mg19.9%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.74 g2.9%
Sugars 1.3 g
Protein 5 g9.1%
Vitamin A 72.4% Vitamin C 84.3%
Calcium 14.8% Iron 2.7%
*Based on a 2000 Calorie diet