Gingery Sautéed Watercress and Shiitakes
Serves 4|
Hands-On Time:
10m
|
Total Time:
10m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 94
- Fat 8g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 262mg
- Protein 3g
- Carbohydrate 4g
- Sugar 0g
- Fiber 0g
- Iron 1mg
- Calcium 67mg
What does this mean? See Nutrition 101.
Quick Tip
Like it spicy? Add some heat by stirring in 1 chopped jalapeño or serrano pepper along with the garlic and ginger.
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