This Burmese Mushroom and Watercress Stir Fry has all the salty and sweet goodness you could ask for in a quick, healthy stir fry that’s ready in minutes. Soft in spicy and super satisfying, this is a dish to suit all tastes.
IT’S STIR-FRYDAY! Time for Burmese Food Week number four – Mushroom and Watercress Stir Fry.
You literally have no idea how long I’ve been waiting to write that. Haha.
No matter what day it is we love a good stir fry, and this Mushroom and Watercress Stir Fry gives us the warm and happy feels.
I think it has something to do with its delicate flavour and the fact that it’s filled with button mushrooms and fresh veggies. So much health in such a tiny little bowl.
Plus it’s is so easy – just shop, chop and fry! – you literally can’t stuff it up. There’s not much to it and we mean that in a good way. It’s a little bit salty, a little bit sweet, and a little bit awesome 😉
Full of flavour, and ready for the table in a matter of minutes. Just what we love in a weekday meal.
In fact, it was ready so quickly that if we’d blinked we would have missed it. Our chopped vegetables were whisked away, and before I’d even finished scribbling my recipe notes they were in the pan being tossed and fried in a mild mix of onion, garlic,sweet Burmese jaggery and fish sauce.
This Mushroom and Watercress Stir Fry is the perfect partner to our other Burmese favourites, the amazing Eggplant Curry, the zesty Green Papaya Vermicelli Salad and the super satisfying Burmese Green Tomato Salad that we learned from Su in Alice & Su’s Kitchen.
Now if you can’t easily find watercress you can easily substitute with a range of alternative greens. Asian greens like bok choy or gai lan would go really well (love them!), and we suspect broccoli could be a good alternative too, but you’d have to cook it longer or perhaps steam it first. Have another idea in mind? Why not give it a go and let us know what you choose?
There’s just one more recipe waiting for you in Burmese Food Week, and it’s the most popular dish in Su’s repertoire. It’s got a whole lot of flavour and a whole lot of spice. Want to know more? Check in tomorrow for the big reveal!
- 6-7 small button mushrooms halved
- 1 bunch watercress leaves
- 1 to mato chopped
- 1 capsicum chopped
- 2 shallots halved
- 1 clove garlic
- 1 tbsp sunflower oil
For the sauce
- 4 tsp fish sauce
- 3 tsp jaggery substitutes: palm sugar or brown sugar
- 1/2 cup boiling water
- Heat the oil in a wok over medium heat.
- Stir fry the shallots and garlic until fragrant.
- Add the tomato and capsicum and continue to fry for a few minutes until they begin to soften.
- Add the boiling water, watercress leaves and mushrooms, and stir fry until the watercress leaves have wilted and the liquid evaporates.
- Serve immediately.