Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) water

  2. 3/4 cup(s) regular long-grain rice

  3. 1 cup(s) (loosely packed, about 1/2 bunch) watercress leaves , coarsely chopped

  4. 1 (about 3/4 pound) pork tenderloin , thinly sliced

  5. 2 tablespoon(s) soy sauce

  6. 1 tablespoon(s) peeled and minced fresh ginger

  7. 1 teaspoon(s) Asian sesame oil

  8. 1 clove(s) garlic , crushed

  9. 3/4 cup(s) chicken broth

  10. 1 1/4 teaspoon(s) cornstarch

  11. 2 teaspoon(s) olive oil

  12. 3 medium carrots , cut into 2- by 1/4-inch sticks

  13. 1 medium red pepper , cut into 1/4-inch strips

  14. 1 small (about 8 ounces) zucchini , cut into 2- by 1/4-inch sticks

Instructions Jump to Ingredients ↑

  1. Prepare Watercress Rice : In 1-quart saucepan over high heat, heat 1 1/2 cups water and 3/4 cup regular long-grain rice to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until rice is tender and water is absorbed. Stir in watercress leaves. Keep warm. Prepare pork : Meanwhile, in medium bowl, toss pork, soy sauce, ginger, sesame oil, and garlic. In cup, mix chicken broth and cornstarch. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon olive oil. Add carrots and red pepper; cook until lightly browned, about 5 minutes, stirring frequently. Add 1 tablespoon water and cook 3 to 5 minutes longer until tender-crisp. Remove to bowl. In same skillet, heat remaining 1 teaspoon olive oil. Add zucchini; cook until tender-crisp, about 3 minutes, stirring frequently. Remove to bowl with vegetables. In same skillet, cook pork mixture, stirring constantly, until pork just loses its pink color. Stir cornstarch mixture; add to pork. Stir in vegetables; heat to boiling. Boil 1 minute until sauce thickens. Serve pork stir-fry with Watercress Rice. Photograph by Martin Jacobs


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