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Braised Watercress and Enoki Mushrooms

Braised Watercress and Enoki Mushrooms
Preparation Time 25 mins Servings 4-5 persons


200g Watercress (wash, cut into sections and blanch)
200g Enoki Mushrooms (cut away the roots and blanch)
1 tbsp Wolfberry Fruits (soak & drain)
2 cloves Garlic (slice)
2 tbsp Canola oil

Seasoning Mix

1 tbsp MAGGI Less Salt Concentrated Chicken Stock
1 tsp Sesame Oil
2 tsp Cornflour
150ml Water


1. Blanch Enoki mushrooms and watercress. Drain and arrange on a serving plate
2. Heat oil, fry sliced garlic till fragrant. Add in seasoning mix and stir well. Add in wolfberry fruits and simmer till gravy thickens.
3. Pour the gravy over the Enoki mushrooms and watercress, serve hot.
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