Watercress - What you can make with it
Native to Europe and Asia watercress is in season from March through to September. This peppery, aquatic member of the brassica family is one of the oldest known leaf vegetables to be eaten by humans. Best eaten raw, just give it a good washing and drying off before using in a multitude of different ways. Delicious in a salad or in wraps and sandwiches, soups or as a garnish. Chicken and Watercress Stir Fry Ingredients 1 tbsp vegetable oil 3 chicken fillets, sliced 6 spring onions, sliced 2 carrots, peed and cut into sticks 100g broccoli florets 75g frozen soy beans 5cm piece root ginger, grated 1 clove garlic crushed 1 red chilli, deseeded and chopped 100g bag watercress roughly chopped 2 tbsp low sodium soy sauce noodles to serve Method Heat the oil in a large frying pan or wok, add the chicken and stir fry for 4 mins until golden. Add the onions, carrots and broccoli florets, add 2tbsp water and stir fry for 3 mins until tender. Stir in the beans, ginger,