Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.

Step 2    

Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.

Step 3    

Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Rosita Cerveza

Review Body: I used just bok choy and doubled the amount of chile paste. Really quick to put together. Next time I think I'll add a dash of sesame oil

Review Rating: 3

Date Published: 2016-08-22