Stir fry watercress with Chinese fermented cheese

We were at Chinatown yesterday. I managed to grab a packet of watercress. It has been awhile since I last eaten any Asian style watercress.

I've never bought or cook the Asin version watercress before. The only watercress I had in UK are the baby watercress. I like them raw with drizzle of truffle oil and balsamic vinegar.

It was my first attempt today. I didn't really know what else to do with it besides stir frying with garlic and probably seasoning it with oyster sauce, white pepper, sesame oil and salt. Since I've decided go vegetarian today, I substituted the oyster sauce with fermented Chinese cheese (aka fuyi in Chinese). Here's the end result:

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