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Vietnamese-Style Shrimp and Watercress Stir-Fry

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Vietnamese-Style Shrimp and Watercress Stir-Fry

Vietnamese-Style Shrimp and Watercress Stir-Fry
Kana Okada
Provided by:
total prep
The fish sauce and peanuts in this seafood stir-fry are hallmarks of Vietnamese cooking. Ample amounts of fresh ginger and lime juice bump up the flavor of the dish.


  • 1/2 cup(s) chicken stock or low-sodium broth
  • 1/4 cup(s) Asian fish sauce
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) cornstarch
  • 5 tablespoon(s) vegetable oil
  • 1 1/4 pound(s) shelled and deveined medium shrimp
  • 3 shallots, thinly sliced
  • 3 tablespoon(s) minced fresh ginger
  • 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
  • 1 tablespoon(s) fresh lime juice
  • Freshly ground pepper
  • 1/3 cup(s) salted peanuts, chopped
  • Rice, for serving


  • 1. In a small bowl, whisk together the stock, fish sauce, sugar and cornstarch.
  • 2. In a large skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over high heat, turning once, until just white throughout, about 1 minute per side. Transfer to a plate.
  • 3. Add the remaining 3 tablespoons of oil to the skillet. Add the shallots and ginger and stir-fry over high heat until fragrant, about 1 minute. Stir the stock mixture, add it to the skillet and bring to a boil. Stir in the watercress, then stir in the shrimp and lime juice and season with pepper. Transfer the stir-fry to bowls, sprinkle with the peanuts and serve with rice.