Spicy Watercress with Ginger

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 6 - 8

Watercress has a bitter, tart flavor on its own, but in this recipe, it's complemented by a spicy dressing made with ginger, garlic, and Sriracha sauce, creating a zesty Asian-inspired side dish that pairs perfectly with meat or chicken. The hot dressing is poured over the greens to wilt the leaves, making them easier to eat. This way, you don't have to fry the watercress, and it retains its maximum nutritional value.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bunches of watercress
1 tbsp chopped ginger
1 clove of garlic
2 tsp. sriracha sauce
2 tbsp. l. rice vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: watercress, ginger root, Peanut butter, rice vinegar, Sriracha sauce, garlic

Cooking the dish according to the recipe:

Remove the tough stems from two bunches of watercress, wash and dry the greens well, then transfer to a bowl.
In a small skillet, heat 3 tablespoons peanut oil over high heat. Add 1 tablespoon chopped peeled ginger, 1 minced garlic clove, and 2 teaspoons Sriracha sauce and sauté for 30 seconds. Gently stir in 2 tablespoons rice vinegar.