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Carrot And Watercress Stir Fry

Watercress is farmed most of the year nowadays, but it’s true season is spring. It’s packed with nutrients and is usually served raw in salads. But in this recipe, it’s lightly cooked in a stir fry and served with noodles. Delicious.

Ingredients

Serves 4

1 tablespoon olive oil or sesame oil
3 spring onions or 1 medium white onion
3 medium carrots
250g firm tofu or 200g Haloumi cheese
1 bunch watercress
1 tablespoon tamari (or soy sauce)
Small handful sesame seeds

Method

Wash the watercress well and dry thoroughly. Chop roughly, especially the thicker stems.
Scrub or peel the carrots. Slice into ½ cm slices.
Wash the spring onions and trim them. Then slice finely. (If using a white onion, peel and chop).
Cut the tofu / cheese into 1cm cubes.
Heat the oil in a wok until hot and add the carrots and onions. Cook for about 2 minutes, until the carrots are softening.
Add the tofu / Haloumi and cook for a further 2 minutes, stirring regularly.
Add the watercress and cook for 1 minute.
Add the soy sauce and stir well. Sprinkle with the sesame seeds and serve with Japanese or Chinese noodles.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Carrot And Watercress Stir Fry

If you don't have watercress, try baby spinach leaves, instead.

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