Sometimes greens go on sale, so when T&T had 2 bunches of watercress on sale for 88 cents, I figured I had nothing to lose by trying a new green. I didn’t even know what I wanted to make, but I knew it would come to me.
Of course, greens can easily be interchanged. Baby spinach may be sweeter, but Swiss chard could work as well. Want something with more bite? Add arugula. Want something with an even stronger peppery snap? Try watercress!
I love Japanese food because it highlights simplicity while balancing all the major tastes (bitter, sour, sweet, hot, salty, and delicate). While most of the Japanese dishes I make play more on the sweet side, I loved the change of pace with this more earthy stir-fry.
Adapted from ExtraVeganZa, I fooled around with the veggies, but the essence of the dish was the same. I swapped watercress for the spinach, used more shiitake mushrooms and edamame beans, and added in snow peas. The primary flavours were ginger as well as the earthy-flavour from the dulse (a kind of seaweed).
My only initial complaint was from the cornstarch, because I don’t really like it. It was more noticeable when the dish was eaten fresh, less so as leftovers. I found it important to deglaze the pan, although next time I would omit it and deglaze with less liquid. Otherwise, it was fine as leftovers. 🙂
Not sure watercress will make it into my backyard garden, though, as it doesn’t seem to be suitable without lots of water!
Chickpea and Edamame Beans with Watercress and Shiitake Mushrooms
1 tbsp olive oil
1 onion, diced
1 tsp salt
2 cups shiitake mushrooms, stems removed and caps thinly sliced
1 tbsp fresh grated gingerroot
1.5 cups edamame
1 tbsp dulse granules (or flakes)
1 tbsp tamari or soy sauce
2 cups cooked chickpeas, drained (cooking water reserved)
1.5 cups snow peas, ends trimmed
3/4 cup reserved water (or water) (or less)
1 tbsp cornstarch (optional)
175g watercress, roughly chopped (1 bunch) (or spinach)
1. Saute the onion in the oil on medium heat until it starts to turn translucent. Add the salt, mushrooms, and ginger and continue cooking for 5 minutes. Stir in the edamame beans, dulse flakes, soy sauce, and chickpeas. Cook for a few minutes, then add in snow peas.
2. In a separate bowl dissolve the cornstarch in some cold water, then pour the mixture into the pan with the beans. Stir in the watercress and cook until it has wilted. Remove from heat and add lime juice before serving, mix well. Serve over a bed of brown rice or quinoa.