Siamese Watercress With Yellow Beans And Garlic Recipes

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SIAMESE WATERCRESS WITH YELLOW BEANS AND GARLIC

The Thai name is "Pat Pak Bung Fy Daeng". From David Thompson's book, Classic Thai Cuisine. David says, "This stir-fry is a favourite of the Thais. Often they crumble a little roasted kapi (shrimp paste) and a few dried prawns (shrimp) into this dish." He also says that any green vegetable can be used in place of the Siamese watercress, such as spinach or asparagus.

Provided by mersaydees

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8



Siamese Watercress With Yellow Beans and Garlic image

Steps:

  • Crush the garlic and chillies and transfer to a bowl.
  • Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
  • In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
  • Serve immediately.

Nutrition Facts : Calories 153.9, Fat 13.8, SaturatedFat 0.9, Sodium 254.9, Carbohydrate 7.5, Fiber 0.8, Sugar 4.1, Protein 1.3

2 garlic cloves, crushed
2 -5 small fresh red chilies
1 bunch siamese watercress, cut into 1-1/4 inch lengths (discard the hard stalks at the end of the bunch and any yellowing leaves)
1 tablespoon thai yellow bean sauce
1 tablespoon oyster sauce
1 teaspoon sugar (white granulated)
10 -12 leaves fresh Thai basil
2 tablespoons safflower oil

WILTED WATERCRESS WITH GARLIC

Provided by Andrea Reusing

Categories     Wok     Garlic     Side     Stir-Fry     Low Carb     Low Cal     Dinner     Lunar New Year     Healthy     Watercress     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5



Wilted Watercress with Garlic image

Steps:

  • Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
  • Serve with garlic cloves arranged on top.

2 tablespoon corn oil
12 garlic cloves, peeled and smashed
4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
1 1/2 teaspoon kosher salt
1/4 cup chicken stock or reduced-sodium broth

STIR-FRIED WATERCRESS WITH BEAN SAUCE

Stir-fried vegetables are almost as common in Southeast Asia as they are in China, and even the spices are similar. But the addition of dried shrimp and the use of nam pla are dead giveaways that this dish is from Indochina. It's usually made on the fiery side, so feel free to increase the chiles if you like. Information on fish sauces like nam pla is on page 500\. Other vegetables you can prepare this way: Green beans, parboiled broccoli or cauliflower, or a mixture of onions and peppers. All will take a little longer than fast-cooking watercress.

Yield makes 4 servings

Number Of Ingredients 12



Stir-Fried Watercress with Bean Sauce image

Steps:

  • If you're using them, soak the dried shrimp in hot water to cover until softened, just a few minutes. Combine them in a small food processor with the chiles, garlic, and shallots and process to a paste. Toss with the watercress.
  • Put the oil in a skillet or wok over high heat; a minute later, add the watercress and paste. Cook, stirring almost constantly, for about a minute, or until the watercress wilts. Stir in 2 tablespoons water, then the bean sauce, sugar, nam pla, and pepper; cook for 10 seconds, then turn off the heat.
  • Taste and add salt or other seasoning as necessary. Stir in the basil and serve.

1 tablespoon dried shrimp (page 185), optional
2 small dried red chiles, or to taste
2 garlic cloves, peeled
2 shallots, roughly chopped
2 bunches of watercress, trimmed and roughly chopped
2 tablespoons corn, grapeseed, or other neutral oil, as needed
2 tablespoons yellow bean sauce (available at Chinese and Southeast Asian markets)
1 tablespoon sugar
2 tablespoons nam pla, or to taste
1/2 teaspoon black pepper, or to taste
Salt if necessary
About 1/2 cup chopped fresh basil leaves, preferably Thai

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