Wilted Watercress with Garlic and Nutmeg
|Vegetable oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Watercress||1 1⁄2 Pound, washed, drained (750 Gram)|
|Tamari sauce/Soy sauce||2 Tablespoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Freshly grated nutmeg||To Taste|
|Basil leaves||1⁄2 Ounce (Thai Or Oriental, 15 Gram)|
1. Heat the oil in a large saucepan, add the crushed garlic and cook gently for 30-60 seconds until it is soft but not brown.
2. Add the watercress, mirin and tamari or soy sauce and stir-fry over a high heat for 1-2 minutes or until just wilted.
3. Season the watercress with the pepper and add grated nutmeg to taste. Add the torn basil leaves, then remove the pan from the heat. Serve with cooked brown rice and extra soy sauce, if liked.