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Sauteed Watercress


Serves: 6


  • 3 bunch watercress (about 1.5 pounds/750 g, trimmed)
  • 3 Tbsp oil
  • 2 clove garlic cloves, minced
  • 1 knob ginger, minced
  • 1 tomato, seeded and chopped
  • 1 pinch Salt and pepper



  1. Wash the cress and spin it dry.
  2. Heat the oil in a wok or skillet.
  3. Add the garlic and ginger and cook one minute.
  4. Add the tomato and cook to paste.
  5. Add the cress, and cook down, turning occasionally with tongs, until tender, about 10 minutes.
  6. Season and serve


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