Stir fried watercress

This afternoon for lunch I made a side of stir-fried watercress from the recipe book, Vegan Planet, by Robin Robertson.  Gently stir frying leafy greens makes them slightly easier to digest.  Be careful not to over cook them though, retaining the nutrients is important.  When I stir fry anything, no matter what the recipe calls for, I always like to keep the heat on low to medium-low.  This lessens the chances of ruining the oil; if you heat it too high, the fats in the oil turn bad.  Plus, if you don’t care too much for the taste of raw watercress, stir frying helps take the edge off the bitterness and lets the leaves absorb the flavors of whatever you stir fry in.

Real simple: I went one time around the pan with peanut oil, poured in a drizzle of Tamari Soy Sauce, 1/2 teaspoon of ground ginger,  one bunch of chopped watercress and a handful of walnuts.  It took only about 1 minute to cook and was delicious!