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Watercress And Water Chestnut Salad
(Liang - Pan - Hsi - Yang - Ts'ai)
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| What You Need: |
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2 bunches watercress
8 peeled fresh water chestnuts or drained canned water chestnuts
1 teaspoon soy sauce
2 teaspoons sesame-seed oil
˝ teaspoon salt
1 teaspoon sugar
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| How To Cook: |
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1. With a small knife, trim and discard the tough ends of the watercress stems.
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2. Wash the watercress under cold running water, drop it into a pot of boiling water, then drain and pat the leaves dry with paper towels.
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3. With a cleaver or large knife, chop the watercress fine.
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4. Wash the water chestnuts, drain and cut them into 1/8-inch slices. Then chop them fine.
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5. Combine in a large bowl the soy sauce, sesame-seed oil, salt and sugar, and mix thoroughly.
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6. Add the watercress and water chestnuts, and toss them well with a large spoon so that they are well coated with the mixture. Chill and serve.
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