Watercress is a leafy vegetable that I can find usually in a Chinese restaurant, specifically a hotpot restaurant, and I just love them! It is rare that I can find them in the local market, but once in a while, they make an appearance in the specialty market and when I see them, I just grab them!
The thing with watercress is that it does not last long, so if I get them in the morning, I have to cook them within the day. I used to just add them to pork bone soup but this time around I thought of stir-frying them with some salted eggs and century eggs – inspired by a dish hubby and I had recently.
4 cloves garlic, minced
1 bunch watercress, about 300 to 400 grams, trimmed and cleaned
1/4 to 1/2 teaspoon salt, or according to taste
1 to 2 pieces century eggs, roughly chopped
1 to 2 pieces salted eggs, roughly chopped
dash of sesame oil
Saute the garlic in some oil (canola is what I use). Toss in the watercress when the garlic becomes fragrant. Season with salt (take it easy though since the salted eggs will add more saltiness). Add the chopped eggs and stir fry until the watercress is cooked but still a bit crispy. Garnish with a dash of sesame oil. Serve hot.