*  Recipe by Shawn McClain

      * TOTAL TIME: 30 MIN
      * SERVINGS: 4

      * Fast
      * Healthy

===Ingredients===
  * 1 tablespoon vegetable oil
  * 1 garlic clove, minced
  * 1 tablespoon very finely chopped fresh ginger
  * 2 scallions, thinly sliced
  * 2 tablespoons black bean sauce
  * 1 tablespoon dry sherry
  * 1/2 cup chicken broth
  * 1/4 teaspoon Asian chile paste
  * 1 1/4 pounds baby bok choy, quartered lengthwise
  * 1 bunch watercress (6 ounces), thick stems discarded
  * 1 teaspoon cornstarch mixed with 1 tablespoon water
  * Steamed rice, for serving 

===Directions===
  - In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.
  - Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.
  - Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.

Notes
      One Serving 96 Calories, 7 gm Total Fat, 1 gm Saturated Fat, 5 gm Carbohydrates, 5 gm Fiber. 


      * From Chef Recipes Made Easy
      * Published Food and Wine F&W July 2006

tags: can be made vegetarian, vegan, or pareve