Sunday, July 11, 2010

Stir-Fry Watercress Pasta...summer pasta!

This is the first time I am using watercress for stir-fry. Yes, we are too familiar with making soup with watercress.

But as the "fatter" watercress stems tend to be fibrous, I decided to -Tip1: keep the stems for making the usual  watercress soup and Tip2: use the small tender leaves for a all-vegetables stir-fry with whole-wheat pasta (fusili). Tip3: Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusili) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.



Watercress, Bok Choy and Cabbage Pasta (Salad)
Ingredients: 3 cloves garlic, finely minced; 1tsp minced ginger; 4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves; 1 cup finely sliced cabbage; 2 tablespoons thinly sliced carrot; 4 fresh shitake mushroom caps, thinly sliced; leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves; salt and pepper to taste; cooked fusili

Directions: In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.



This is something light and refreshing (without heavy sauce) for summer. Would it be perfect for summer Presto Pasta Nights with Pam of Side Walk Shoes? Hopefully.

How are you keeping cool this hot summer?

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