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Title: Watercress Walnut Stirfry
Categories: Salad
Yield: 4 Servings

2 ts Neutral vegetable oil
1 ts Fresh ginger; grated
1 cl Garlic; minced
2 bn Watercress;
- tough stems removed;
- leaves coarsely chopped
1/2 c Walnuts; chopped
1 tb Low-sodium tamari
1/4 ts Red pepper flakes
2 ts Walnut oil (optional)

Heat the vegetable oil in a large skillet or wok over medium-high
heat. When the oil is hot, add the ginger and garlic and cook until
fragrant, about 30 seconds. Add the watercress, walnuts, tamari, and
red pepper flakes and stir-fry until just wilted, about 3 minutes.

Serve hot, drizzled with the walnut oil, if desired.

Recipe by Vegan Planet by Robin Robertson

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