Gingery Sautéed Watercress and Shiitakes

Gingery Sautéed Watercress and Shiitakes
Christopher Baker
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

2
tablespoons
canola oil
1/2
pound
shiitake mushrooms, stems removed and caps sliced
4
cloves garlic, sliced
1
tablespoon
chopped fresh ginger
2
bunches watercress, thick stems removed (about 6 cups)
kosher salt
1/2
teaspoon
toasted sesame oil

Directions

  1. Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 94
  • Fat 8 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 262 mg
  • Protein 3 g
  • Carbohydrate 4 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 67 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments