Watercress With Oyster-Sesame Sauce

Demonstrated by: James Campbell High School student Jon Gallegos.
Watercress Plus One on April 16, 2000.



Watercress With Oyster-Sesame Sauce

  • 1 bunch watercress, blanched
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar


  1. Squeeze excess water from watercress; cut into 2-inch lengths and arrange on platter.
  2. Combine the remaining ingredients and pour over watercress.

Makes 4 servings.

Note: Ong choy (swamp cabbage) or choi sum (Chinese cabbage hearts) can be substituted for the watercress.


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