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Sauteed Shiitake Mushrooms with Ginger and Watercress

It’s spring and you get a bunch of greens in your CSA share you’ve never seen before. After some intense Google research, you finally determine it’s watercress.

Now, what to do with the exotic leaves? Make this simple stir-fry, which is perfectly suited for it.

Watercress is not a mild green like spinach or romaine; it has peppery, tangy flavor some might even consider spicy. That means it’s best to pair it with other strong flavors, like garlic, ginger, and sesame oil.

Make a big pot of brown rice or quinoa to use as a base, and you’ve got a hearty, delicious dinner.

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10 minutes

2 Servings


2 teaspoons sesame oil

1 inch piece fresh ginger, grated

2 garlic cloves, grated

8 ounces shiitake mushrooms, stems removed, sliced into thick matchsticks

1 bunch watercress, trimmed and chopped roughly

1 tablespoon sesame seeds, toasted



Sauteed Shiitake Mushrooms with Ginger and Watercress
  1. Heat the oil over low-medium heat with the garlic and ginger until fragrant.
  2. Increase the heat to medium, add the shiitake mushrooms and cook for 4 minutes. Add the watercress and saute another 2-3 minutes.
  3. While the watercress is finishing, toast sesame seeds in the toaster oven on a foil lined pan for 1 minute. Sprinkle the seeds on the saute to finish.


We’ll take any excuse to eat ginger because of its incredible immune system-boosting powers, and when paired with garlic? The two are like a nutrient dynamic duo. Mushrooms are also an underrated health food: shiitakes in particular are a great source of minerals.

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