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Burmese cooks would use Chinese watercress, but Western watercress works fine.
Heat oil in a skillet over medium heat. Sauté onion and garlic until golden, about 5 minutes. Remove from heat, and set aside. In a dry skillet, toast sesame seeds over medium-low heat until fragrant, about 3 minutes, stirring constantly to avoid burning. Remove from heat, and set aside.
Combine onion and garlic with scallions, crushed red pepper, soy sauce, sugar, salt, vinegar and black pepper, stirring to mix well. Add watercress, and toss again to coat leaves. Garnish with sesame seeds, and serve.
Don’t overwhelm the wonders of this salad— the crunchy texture and fresh-spring flavor would go well with a crisp chenin blanc from either Dry Creek in California or Hogue Cellars in Washington state.
- Calories 130
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 150 mg
- Sugar Content 5 g