Five Flavored Watercress Salad Recipe
Ingredients
| Water | 8 Cup (16 tbs) | |
| 4 bunches watercress, tough stems removed | ||
| Salt | 1 Teaspoon | |
| 4 cups 1/2 lb.) bean sprouts | ||
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| 1/2 teapoon minced fresh ginger | ||
| Red pepper | 1/4 Teaspoon, crushed | |
| Rice vinegar | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Sesame seeds | 1 Teaspoon, toasted | |
Directions
Cooking Bring water to a boil in a large pot.
Plunge watercress into boiling water and cook for 4 minutes or until tender.
Remove watercress, reserving water.
Rinse watercress under cold running water and drain well.
Sprinkle with 1/2 teaspoon of the salt and squeeze well to extract most of the water.
Form into a small, thick disk and place on one side of a serving platter.
Bring reserved water to a boil again.
Plunge bean sprouts into boiling water and cook for 2 minutes.
Rinse under cold running water and drain well.
Sprinkle with the remaining 1/2 teaspoon salt and let stand for 10 minutes.
Squeeze well to extract most of the water, form into a small, thick disk, and place next to watercress.
Set aside.
Place a small saucepan over high heat.
Add vegetable oil, swirling to coat surface.
Add garlic, ginger, and crushed red pepper and cook until fragrant, about 5 seconds.
Add vinegar, soy sauce, sesame oil, and sugar and mix just to blend flavors.
Transfer mixture to a blender and blend until smooth.
Pour dressing over watercress and bean sprouts.
Sprinkle with sesame seeds.
Plunge watercress into boiling water and cook for 4 minutes or until tender.
Remove watercress, reserving water.
Rinse watercress under cold running water and drain well.
Sprinkle with 1/2 teaspoon of the salt and squeeze well to extract most of the water.
Form into a small, thick disk and place on one side of a serving platter.
Bring reserved water to a boil again.
Plunge bean sprouts into boiling water and cook for 2 minutes.
Rinse under cold running water and drain well.
Sprinkle with the remaining 1/2 teaspoon salt and let stand for 10 minutes.
Squeeze well to extract most of the water, form into a small, thick disk, and place next to watercress.
Set aside.
Place a small saucepan over high heat.
Add vegetable oil, swirling to coat surface.
Add garlic, ginger, and crushed red pepper and cook until fragrant, about 5 seconds.
Add vinegar, soy sauce, sesame oil, and sugar and mix just to blend flavors.
Transfer mixture to a blender and blend until smooth.
Pour dressing over watercress and bean sprouts.
Sprinkle with sesame seeds.
Chef
