Best Siamese Watercress With Yellow Beans And Garlic Recipes

DAVID THOMPSON'S STIR-FRIED SIAMESE WATERCRESS

Steps:

• Bruise garlic with a pinch of salt with a mortar and pestle, then pound into small pieces, but not to a paste. Transfer to a bowl, add watercress, yellow-bean paste and sugar, toss to combine, and set aside.
• Heat a seasoned wok (see note) until very hot. Add chilli and char until blackened (4-6 minutes), then add to watercress.
• Heat oil in wok, add watercress mixture and stir-fry vigorously until wilted (20-30 seconds). Add 1 tbsp water and simmer for a moment, stirring to combine. Season with fish sauce and serve.

STIR-FRIED WATERCRESS WITH BEAN SAUCE

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.

WILTED WATERCRESS WITH GARLIC

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.