Monday, January 10, 2011

Watercress and Garlic Sauce

This meal was inspired by dinner with the girls and boys at East Taste last Friday. Foxy ordered this and it wasn't on the menu. Gordon and I became obsessed! Gordon even ordered more to take home.
Sauce:
2 teaspoons of raw sugar.
2 teaspoons of soy sauce.
2 teaspoons of rice vinegar.
1 teaspoon of rice wine.
Quarter of a teaspoon of sesame oil.
Hot chili sauce, to taste.
Put this in a bowl and mix.
In a separate bowl put:
One tablespoon of either rice flour or corn flour mixed with one tablespoon of water.
In a saucepan, add a very small amount of oil and add one teaspoon of garlic.
Once this is cooked, add in the first bowl of sauces, making sure you stir it first. Let it come to the boil. This should be fairly quick, maybe a minute.
Quickly stir the corn or rice flour mixture and add to the pan, stirring. Cook for a minute on medium heat. The sauce will thicken.
Take a bunch of watercress and either steam or stir fry in a wok, being careful not to overcook as the watercress becomes stringy. Add the sauce if using the wok and heat through, or pour on top if steaming.
I just taught my housies how to make this for our house dinner and they loved it! Even the guy who doesn't like vegetables...

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