Stir-Fried Watercress with Garlic and Ginger
A quick wok stir-fry of tender watercress with garlic and ginger. It is light, fragrant, and a gentle way to introduce leafy greens alongside rice.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 45 ml vegetable oil3.04 tbsp vegetable oil
- 5 ml ginger, grated1.01 tsp ginger, grated
- 3 each garlic, minced
- 200 g watercress, washed and trimmed7.05 oz watercress, washed and trimmed
- 0.63 ml white pepper0.13 tsp white pepper
- 0.63 ml sesame oil0.13 tsp sesame oil
- sugar (optional), for older eaters
- salt (to taste), for older eaters and adults
- msg (optional), for older eaters and adults
Steps
- Heat the oil in a wok over medium-high heat, swirling it to coat the surface evenly.
- Add the grated ginger and let it sizzle for a few seconds to flavor the oil, taking care not to let it burn.
- Stir in the minced garlic, then add the watercress straight away and turn the heat up to high.
- Stir-fry the watercress for about 20 seconds, then gather it into a pile in the center and cover the wok.
- After about 45 seconds, uncover the wok and stir the wilted watercress around the hot sides for another 20 seconds.
- Add the white pepper and sesame oil, then stir-fry briefly to mix the seasonings through the greens.
- (Optional) For older eaters and adults, add a pinch of sugar and salt to taste, plus a little MSG if you like.
- Scoop the watercress and its garlicky liquid into a shallow bowl and serve warm with rice.
Nutrition
- Calories
- 117
- Protein
- 3g
- Fat
- 12g
- Carbs
- 2g
Tips by age
Finely chop the cooked watercress so there are no long, stringy strands, and skip any added salt, sugar, or MSG. Mix into soft rice or congee to make it easy to scoop.
Choking safety: Leafy greens can be stringy and bunch up. Chop finely and serve mixed with rice rather than as loose strands.
Chop the watercress into short pieces and serve over rice. Keep it unsalted for this age, and let the garlic and ginger carry the flavor.
Choking safety: Cut any long stems and leaves short so strands do not bunch together while eating.
Serve chopped into bite-size pieces alongside rice. You can add only a tiny pinch of salt if needed, keeping total salt low for the day.
Choking safety: Chop longer stems so they are easy to chew and do not clump.
Serve as written in small portions with rice. Season very lightly to taste if you wish, and offer water alongside the meal.
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