| 2 tablespoons soy sauce | |
| 1 tablespoon miso | |
| 1 tablespoon rice vinegar | |
| 2 tablespoons sliced almonds, raw | |
| 4 – 6 bunches B&W Watercress, washed, trimmed and cut into 2 – 4 inch pieces | |
| 2 tablespoons sesame oil | |
| 1 tablespoon fresh ginger, finely chopped | |
| Directions: Combine soy sauce, miso, and vinegar until smooth. Set aside. Heat wok over high heat. Add almonds and stir-fry quickly until fragrant and toasted, about 45 seconds. Remove. Add sesame oil to wok and heat. Add watercress and ginger and stir-fry until tender, about 2-3 minutes Drizzle with miso dressing and serve immediately. From www.watercress.com |
