Gingery Sautéed Watercress and ShiitakesChristopher Baker, photographer
Serves 4| Hands-On Time: 10m| Total Time: 10m

Directions

  1. Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.

Nutritional Information

  • Per Serving
  • Calories 94
  • Fat 8g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 262mg
  • Protein 3g
  • Carbohydrate 4g
  • Sugar 0g
  • Fiber 0g
  • Iron 1mg
  • Calcium 67mg
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