Chef Ming’s Classic Watercress Stir Fry
- In a hot wok, coat with oil and sauté garlic and ginger until fragrant, about 30 seconds.
- Add the watercress, season and quickly toss till leaves are translucent and lightly coated with oil. Taste for flavor and season with kosher salt and freshly ground black pepper if needed.
- Serve immediately and drizzle kecap manis and sesame oil on top followed by sesame seeds, enjoy.
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