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Wilted Watercress

This tantalizing stir-fry of watercress adds a brilliant color and an Asian accent to poultry or fish dishes.

Serves 6

2 tablespoons vegetable oil

4 bunches watercress, large stems removed and roughly chopped

1/2 cup clear fish sauce with lime and cilantro (recipe below)

1. In a large skillet or wok, heat the oil over high heat. Add the watercress, tossing and turning it rapidly with tongs for a few seconds, until the watercress turns brilliant green and just begins to wilt.

2. Sprinkle the clear fish sauce with lime and cilantro over the greens, toss with tongs and remove from heat. Serve immediately.

Clear Fish Sauce with Lime and Cilantro

Makes 1 cup

1 tablespoon rice wine vinegar

7 tablespoons nuoc mam (available in Asian markets as Vietnamese Nuoc Mam)

2 tablespoons sugar

1/2 cup cold water

Juice of 1 lime

2 tablespoons finely julienned carrot

1/4 cup minced fresh cilantro

2 large cloves garlic, peeled and minced

2 jalapeno peppers, ribs and seeds removed, finely chopped

1. Mix all the ingredients together in a medium-sized bowl, stirring until the sugar is dissolved

2. Store in the refrigerator until ready to use.

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