Stir-Fried Watercress with Bean Sauce

Name: Stir-Fried Watercress with Bean Sauce
Yield: makes 4 servings
Ingredients: 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

December 14, 2011

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.

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