Watercress Meat Stir
|Beef pork||1 Pound, cut into thin strips|
|Crushed fresh ginger root/1/4 teaspoon ginger powder||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Fresh watercress||1 Pound, washed|
|Sugar||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Shoyu||2 Teaspoon (Soy Sauce)|
|Stock/Water||1⁄2 Cup (8 tbs)|
Heat oil in skillet and brown meat with ginger and garlic.
When meat is well done, remove ginger and garlic.
Season meat with salt and pepper.
Make a smooth paste by combining the cornstarch, sugar, monosodium glutamate, shoyu and water.
Add this paste to the cooked meat.
When liquid comes to a boil, add watercress stems, then leafy pieces.
Cook until tender but crisp (2 minutes).