There are many ways to enjoy vegetables, but growing up in my family it’s hard to forget the smell of vegetables in a sizzling wok. It always makes my mouth water and run towards the kitchen in eager anticipation.
Stir-frying is fast, easy and versatile. It’s great for almost anything. Below are just few tips to a successful vegetable stir-fry.
- Avoid using excessive oil. It is best to start with ~less than a tablespoon of oil
- When cooking leafy greens, best to pat dry the vegetables to remove as much water as possible before putting them in the wok
- In general, do not cook the greens for longer than 4-5 minutes
Watercress is great for stir-fries. It is hardier than spinach but requires very little prepping and cooking time. A superfood, watercress is packed with phytonutrients and is renowned for its anti-cancer properties. For details, check out the link on Medical News Today that reports some of the studies done on health benefits of watercress.
- 1 bunch of watercress, trimmed and pat dry
- Half onion, diced
- 1 cup of mushrooms
- 4 cloves of garlic, diced
- ¼ cup basil
- Sea salt or soy sauce
- Coconut or olive oil
- heat 1 tbs of oil in a skillet or wok until hot in medium heat
- Toss in onion and half of the diced garlic until both are slightly browned
- Add mushroom and soy sauce and toss constantly for 1 minute
- Transfer contents into bowl
- Heat 1 tbs of oil and remainder of garlic using medium heat
- Add the watercress and basil and toss for 30 seconds
- Transfer the cooked mushroom/onion into the pan and toss for 1 minute
- Serve hot