Ten minutes, one pan, one vegetable worth going out of your way for. Watercress with garlic and oyster sauce is that easy.
A trip up north is a good excuse to pick up watercress. You'll often find vendors selling it by the bundle along the road, usually dirt cheap. In the metro, check specialty produce shops, Asian supermarkets, online groceries, or the occasional well-stocked palengke that sources from Baguio. However you find it, it's one of the quickest vegetables you can cook: a hot pan, garlic, oyster sauce, and two minutes is all it takes. The stems stay a little crisp, the leaves just wilt, and the whole thing is done before your rice finishes steaming. Shaoxing wine is optional but adds a little depth if you have it.
Prep watercress: Wash watercress well and trim off any thick, woody stems.
Sauté garlic: Heat oil in a wok or large pan over high heat until it smokes. Add garlic and cook, stirring constantly, until fragrant and just turning golden, about 30 seconds. Watch it – garlic burns fast on high heat.
Add sauce: Pour in the oyster sauce and shaoxing wine if using. Add a tablespoon of water to loosen slightly. Stir to combine with the garlic, about 15 seconds.
Stir-fry watercress: Add the watercress all at once. Toss and stir-fry for 1 to 2 minutes, until the leaves wilt but the stems still have a little bite. If the pan looks dry, add a small splash of water and toss to coat.
Season and serve: Taste and adjust with salt and pepper. Serve immediately with steamed rice.
