Five Flavored Watercress Salad
|Water||8 Cup (128 tbs)|
|Watercress||4 Bunch (400 gm), tough stems removed|
|Bean sprouts||1⁄2 Pound (4 Cups)|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced ginger||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Toasted sesame seeds||1 Teaspoon|
Cooking Bring water to a boil in a large pot.
Plunge watercress into boiling water and cook for 4 minutes or until tender.
Remove watercress, reserving water.
Rinse watercress under cold running water and drain well.
Sprinkle with 1/2 teaspoon of the salt and squeeze well to extract most of the water.
Form into a small, thick disk and place on one side of a serving platter.
Bring reserved water to a boil again.
Plunge bean sprouts into boiling water and cook for 2 minutes.
Rinse under cold running water and drain well.
Sprinkle with the remaining 1/2 teaspoon salt and let stand for 10 minutes.
Squeeze well to extract most of the water, form into a small, thick disk, and place next to watercress.
Place a small saucepan over high heat.
Add vegetable oil, swirling to coat surface.
Add garlic, ginger, and crushed red pepper and cook until fragrant, about 5 seconds.
Add vinegar, soy sauce, sesame oil, and sugar and mix just to blend flavors.
Transfer mixture to a blender and blend until smooth.
Pour dressing over watercress and bean sprouts.
Sprinkle with sesame seeds.