Watercress

Watercress is high in Vitamin C and E, antioxidant Beta-Carotene and is said to be a natural antibiotic.  When I was young, my mum used to cook this Watercress Soup, which is known to clear heat in the body.  This simple soup cooked with minced meat taste yummylicious.....

Ingredients:

1 bunch of watercress

1/2 cup of minced pork

1/2 tsp of chopped shallots and garlic

1/2 tbsp of cooking oil

1 to 1 1/2 bowl of water

1 tsp of light soya sauce

Chicken stock granules (to taste)

Methods:

1. Pick the watercress, wash and rinse few times, soak for an hour, then drain.
2. Marinate the minced pork with the light soya sauce.
3. In a clean wok, heat the cooking oil and fry the chopped shallots and garlic till fragrant and brown.
4. Pour in the water, add in the chicken stock granules and stir till dissolved.
5. When the water is starting to boil use hand to shape the minced pork into small balls and drop them into the wok.
6. As the water starts to simmer put in the watercress, stir well, taste and once the soup comes to another boil, off the heat and serve.

Note:  There is no specific time to cook watercress.  I prefers it crunchy but for those who likes it soft they will boil it longer, especially when cooked with pork ribs.  

For this next watercress soup, I include dried figs, sweet and bitter apricot seeds and chicken breast meat to enhance its taste and nutritional value.

Few simple steps:

1. Prepare a bunch of watercress and put aside.
2. Rinse 3 dried figs and cut into half.
3. Rinse 1 tsp of sweet and bitter apricot seeds.
4. Clean half a chicken breast and make few slits.
5. Heat 2 bowls of water in a pot, put in all the ingredients except the watercress and boil till cooked through.
6. Sprinkle some chicken stock granules and taste.
7. Add in the watercress, and once the soup comes to another boil, off the heat and serve.

I've got here another watercress dish to share, it's Simple Yet Yummylicious......

Watercress with kei chi and garlic flakes

Ingredients:

2 bunch of watercress

5 pip garlic

1 tbsp kei chi

Seasonings:

1 tbsp oyster sauce

1 tbsp shiao hsing wine

pinch of salt, to taste

pinch of MSG, to taste

Methods:

1. Prepare the watercress leaves as per above, put aside for later use.
2. Peel garlic and slice thinly.
3. Rinse kei chi, drain and put aside.
4. Heat a pot of water, when boiling add in 1/2 tbsp oil and dash of salt.  Put in the watercress, blanch for 1 minute, dish and drain.
5. In a clean wok, heat 2 tbsp. of oil, saute sliced garlic until fragrant.  Add in the seasonings, give it a quick stir, add in watercress and stir till well mixed.
6. Off the heat, dish up and serve immediately with freshly cooked rice.