Serves 4 to 6

  • 2 tablespoons vegetable oil

  • 11/2 tablespoons minced fresh ginger

  • 2 large cloves garlic, minced

  • 1 medium red onion, thinly sliced

  • 2 bunches watercress, washed, dried and coarse stems removed

  • 1/4 tightly-packed cup fresh basil leaves, coarse chopped

  • Salt and freshly ground black pepper

  • generous pinch sugar

  • 1/2 head Napa cabbage, shredded

  • 4 whole scallions, thinly sliced

  • 2 tablespoons vinegar (or to taste)

1. Heat oil in a 12-inch wok over high heat. Swirl in ginger and garlic for a second or 2. Add onion, watercress, basil, salt, pepper, and sugar. Stir-fry until watercress wilts.

2. Turn into a bowl and toss with the cabbage and scallions. Serve at room temperature, adding vinegar to taste just before serving.

April's Sunday Suppers Menu
Lynne's Menu Introduction & Shopping List
Mahogany-Glazed Chicken Wings
Home-Style Spring Rolls
Stir-Fried Slaw
French Chocolate-Fudge Cake

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