SAUTEED WATERCRESS AND SHIITAKE MUSHROOMS

2 tablespoons canola oil

½ pound shiitake mushrooms, stems removed and caps sliced

4 cloves garlic, sliced

1 tablespoon chopped fresh ginger

2 bunches watercress, thick stems removed (about 6 cups)

kosher salt

½ teaspoon toasted sesame oil

1.Heat the canola oil in a large skillet over medium high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.

2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil and toss to combine.

from Simple Food, March, 2011