Watercress With Oyster-Sesame Sauce
- 1 bunch watercress, blanched
- 1 tablespoon soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
Watercress With Oyster-Sesame Sauce
Demonstrated by: James Campbell High School student Jon Gallegos.
Watercress Plus One on April 16, 2000.
Ingredients:
Directions:
- Squeeze excess water from watercress; cut into 2-inch lengths and arrange on platter.
- Combine the remaining ingredients and pour over watercress.
Makes 4 servings.
Note: Ong choy (swamp cabbage) or choi sum (Chinese cabbage hearts) can be substituted for the watercress.
