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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.

  1. Avoid using excessive oil. It is best to start with ~less than a tablespoon of oil
  2. When cooking leafy greens, best to pat dry the vegetables to remove as much water as possible before putting them in the wok
  3. 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.

Watercress Stir-Fry


  • 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


  1. heat 1 tbs of oil in a skillet or wok until hot in medium heat
  2. Toss in onion and half of the diced garlic until both are slightly browned
  3. Add mushroom and soy sauce and toss constantly for 1 minute
  4. Transfer contents into bowl
  5. Heat 1 tbs of oil and remainder of garlic using medium heat
  6. Add the watercress and basil and toss for 30 seconds
  7. Transfer the cooked mushroom/onion into the pan and toss for 1 minute
  8. Serve hot