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  Added: Sep 27, 2006  •  Visited (645)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Watercress And Water Chestnut Salad
(Liang - Pan - Hsi - Yang - Ts'ai)
What You Need:
  • 2 bunches watercress
  • 8 peeled fresh water chestnuts or drained canned water chestnuts
  • 1 teaspoon soy sauce
  • 2 teaspoons sesame-seed oil
  • ˝ teaspoon salt
  • 1 teaspoon sugar

  • How To Cook:
    1. With a small knife, trim and discard the tough ends of the watercress stems.

    2. Wash the watercress under cold running water, drop it into a pot of boiling water, then drain and pat the leaves dry with paper towels.

    3. With a cleaver or large knife, chop the watercress fine.

    4. Wash the water chestnuts, drain and cut them into 1/8-inch slices. Then chop them fine.

    5. Combine in a large bowl the soy sauce, sesame-seed oil, salt and sugar, and mix thoroughly.

    6. Add the watercress and water chestnuts, and toss them well with a large spoon so that they are well coated with the mixture. Chill and serve.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Herbs & Spices » Watercress
    Main Ingredient » Nuts » Chestnut
    Dish » Salads


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