What Is Watercress?
Learn what watercress is, what it tastes like, how Chinese recipes use it in soups and stir-fries, how to prepare it, and what to substitute.
Watercress is a tender green with small leaves, thin stems, and a peppery flavor. In Chinese cooking, it is often used in soups, light broths, quick stir-fries, and simple vegetable sides.
It is not only a salad green. When cooked briefly, watercress softens quickly and gives soup a fresh, slightly spicy green flavor.
Quick Answer
Watercress is a peppery leafy green that works well in Chinese soups and fast stir-fries. Add it near the end of cooking so the leaves wilt without becoming dull or mushy.
What Does Watercress Taste Like?
Watercress tastes fresh, green, and peppery. Raw watercress can be sharp, while cooked watercress becomes softer and milder.
The stems are tender when young. Larger bunches can have thicker stems, so trim any tough ends before cooking.
How Watercress Is Used In Chinese Cooking
Watercress is commonly used in Chinese soups with pork, fish, tofu, or bones. It can also be stir-fried quickly with garlic or added to noodle soups right before serving.
Because it cooks fast, watercress is best treated like a delicate green rather than a long-cooked vegetable.
How To Prepare Watercress
Rinse watercress very well because dirt can hide around the stems. Trim tough ends and remove any yellow leaves.
Drain thoroughly before stir-frying. For soup, add watercress near the end and cook only until the stems are tender and the leaves turn deep green.
Best Watercress Substitute
Use pea shoots, spinach, yu choy, choy sum, bok choy leaves, or tender mustard greens depending on the recipe.
For soup, spinach and yu choy are easy substitutes. For a peppery flavor, mustard greens or arugula can work, though they taste stronger.
FAQs
Is watercress used in Chinese cooking?
Yes. Watercress is often used in Chinese soups, light broths, and quick vegetable dishes.
Can you stir-fry watercress?
Yes. Stir-fry it quickly with garlic over high heat, and stop as soon as the leaves wilt.
Is watercress bitter?
Watercress is more peppery than bitter. Older stems can taste stronger, so trim tough parts before cooking.
Conclusion
Watercress is a fast-cooking leafy green for Chinese soups and simple sides. Keep the cooking brief, trim tough stems, and pair it with garlic, light broth, tofu, pork, or fish.