Kazun Ywek Thoke (Watercress Salad)

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1. Heat oil in a skillet over medium heat. Sauté Onion and garlic until golden, about 5 minutes. Remove from heat, and set aside.

In a dry skillet, toast sesame seeds over medium-low heat until fragrant, about 3 minutes, stirring constantly to avoid burning. Remove from heat, and set aside.

2. Combine Onion and garlic with scallions, crushed red pepper, soy sauce, Sugar, salt, vinegar and black pepper, stirring to mix well. Add watercress, and toss again to coat leaves. Garnish with sesame seeds, and serve.

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