Siamese Watercress With Yellow Beans And Garlic Food

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.

SIAMESE WATERCRESS WITH YELLOW BEANS AND GARLIC

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.

WATERCRESS PESTO WITH WHITE BEANS

Steps:

• Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.

LINGUINE STIR-FRY WITH GREEN BEANS AND GARLIC

Steps:

• Prepare pasta according to package directions; drain.
• In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat.
• Add the chicken and stir-fry until firm and opaque, about 4 minutes.
• Remove the chicken and set it aside.
• Add the second teaspoon of oil to the pan.
• Add green beans, reduce heat to medium, cover and cook for 7 minutes.
• Uncover, add red pepper, stir well and cook an additional 5 minutes.
• Add the garlic and stir-fry for 30 seconds.
• Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta.
• Serve immediately.

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.