Watercress, Bok Choy and Cabbage Pasta (Salad)


3 garlic cloves, finely minced
1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp thinly sliced carrot
4 fresh shitake mushroom caps, thinly sliced
Leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves
Salt and pepper to tas

te; cooked fusilli

In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.

Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.

-Neal Cash

Fried brown rice with Watercress and bacon

A yummy way to use watercress, it good in salads too.

Fried brown rice with Watercress and bacon

1/2 lb. bacon
1 tbsp. + 1 tsp. soy sauce
1 tsp. sesame oil, plus a few drops
1/8 tsp. dried red pepper flakes
1 ½ cups brown rice, cooked and cooled
1 bunch watercress, stems removed

1 egg beaten
3 tbsp. olive oil
2 scallions, chopped, including green part of scallion

Heat a nonstick frying pan over medium heat and cook bacon, until golden brown and cooked through. Set aside until cooled, crumble into small pieces.

Heat your wok over medium heat. Put the watercress and 1 tsp. of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.

Place a few drops of sesame oil in your wok, add the egg to the pan and cook until just done, about 30 seconds. Remove egg from pan and break into large pieces. Heat the oil over medium-high heat, add your scallions and red pepper flakes and cook, stirring, for 1 minute. Add the cooked, cooled brown rice to the pan and heat the rice, stirring, for 4 minutes. Add 1 tbsp. soy sauce, bacon, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining tsp. of sesame oil over the top.

Serves: 4

-Kimberly Haun