|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.