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)
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