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Five Flavored Watercress Salad

Chef.at.Home's picture
Ingredients
  Water 8 Cup (128 tbs)
  Watercress 4 Bunch (400 gm), tough stems removed
  Salt 1 Teaspoon
  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
  Sugar 1⁄2 Teaspoon
  Toasted sesame seeds 1 Teaspoon
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish

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