Gingery Sautéed Watercress and Shiitakes

watercress-shiitakes
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 94 calories
    • 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

Ingredients

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