Vietnamese-Style Shrimp and Watercress Stir-Fry

Vietnamese-Style Shrimp and Watercress Stir-Fry

Vietnamese-Style Shrimp and Watercress Stir-Fry

by Victoria Challancin

Most of you know by now that I teach international cooking to Mexican cooks in San Miguel de Allende, Mexico at my cooking school, Flavors of the Sun.  For this week's class, I chose the theme Healthy Asian Cooking.  One of the stand-out dishes we prepared was this Vietnamese-Style Shrimp and Watercress Stir-Fry.  Easy, fast, delicious. 

Though I have travelled extensively in SE Asia (Thailand, Malaysia, Laos, Indonesia), I have not yet visited Vietnam.  But whenever I have the opportunity to eat Vietnamese food, I am always dazzled by how clean and fresh it tastes.  This dish is no exception.  It comes together quickly and pleases the palate as expected with a kick of lime and ginger.  

Vietnamese-Style Shrimp and Watercress Stir-Fry
(Recipe from Food and Wine by Marcia Kiesel)

1/2 cup chicken stock or low-sodium broth

1/4 cup Asian fish sauce

2 tablespoons sugar

1 teaspoon cornstarch

5 tablespoons vegetable oil

1 1/4 pounds shelled and deveined medium shrimp

3 shallots, thinly sliced

3 tablespoons minced fresh ginger

One 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped

1 tablespoon fresh lime juice

Freshly ground pepper

1/3 cup salted peanuts, chopped

Rice for serving

In a small bowl, whisk together the stock, fish sauce, sugar, and cornstarch.  Ina a large skillet, heat 2 tablespoons of the oil.  Add the shrimp and cook over high heat, turning once, until just white throughout,about 2 minute per side.  Transfer to a plate.  Add the remaining 3 tablespoons of oil to the skillet.  Add the shallots and ginger and stir-fry until fragrant, about 1 minute.  Stir the stock mixture, add it to the skillet,and bring to a boil.  Stir in the watercress, then stir in the shrimp and lime juice and season with pepper.  Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.

Enjoy!

©Victoria Challancin.  All Rights Reserved.