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The New Face of B&W Watercress

This year, B&W Quality Growers is partnering with fellow watercress-lover and Celebrity Chef Ming Tsai to promote watercress as the hugely flavorful, versatile, and nutritious leafy green it is!

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The James Beard Award winner is based in Boston where he dishes up his signature East-West cuisine at his two restaurants, Blue Ginger and Blue Dragon. But chef and restaurant owner aren’t the only titles on his resume! Ming is also the host and executive producer of the Emmy Award winning PBS-TV show Simply Ming, now airing its fourteenth season and gearing up for season fifteen. Simply Ming shares a variety of recipes and tricks for the novice cook, as well as the kitchen pro. Furthermore, Ming is the author of five cookbooks including his latest, Simply Ming In Your Kitchen.

Earlier this month, Ming had the opportunity to share a few of his watercress recipes at The CIA Greystone Flavor Summit. The annual event brings together a select group of top food and beverage executives, corporate and executive chefs, and other experts in the foodservice and hospitality industry to explore, discuss, and taste the latest in food and beverage trends and strategies. In partnership with B&W Quality Growers, Ming took the stage and led his own demo showcasing the versatility of watercress in three contrasting menu applications: soup, salad and breakfast. Attendees had the opportunity to sample Ming’s watercress creations, attest to the delicious flavor of watercress and take this knowledge to apply to their operations.

  • Creamless Watercress Soup with Honey-Apple Salsa
  • Wok Stirred Watercress and Goat Cheese Omelette
  • Crazy Chicken Watercress Salad

Stay tuned for more watercress recipes and kitchen inspiration from Ming Tsai!

Wok Stirred Watercress and Goat Cheese Omelette 

Serves 2


  • 1 large yellow onion, 1/4 inch sliced
  • 6 eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 2 cups watercress, leave 1/2 cup for garnish
  • 4 ounces goat cheese, broken up into pieces
  • 1/4 cup toasted sunflower seeds
  • Juice of 1/2 lemon
  • Grapeseed oil to cook
  • Kosher salt and freshly ground black pepper to taste


  1. In a medium hot wok, coat lightly with oil and add onions to caramelize, season with kosher salt and freshly ground black pepper. This will take about 7-8 minutes.
  2. Meanwhile, in a bowl, scramble the eggs with the cream and season with kosher salt and freshly ground black pepper.
  3. Toss sunflower seeds and ½ cup of watercress left for garnish with the lemon juice. Season with kosher salt and freshly ground black pepper and set aside for garnish.
  4. When onions are caramelized, add butter and turn wok on high. Add watercress, season with kosher salt and freshly ground black pepper and wok stir until wilted, about 20 seconds. Add egg mixture and stir till almost completely coagulated, about 1 minute, then add cheese, stir and turn wok off and cover for 30 seconds. Flip omelette onto itself in half and garnish with sunflowers seeds and watercress salad and enjoy.

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