Vietnamese-Style Shrimp and Watercress Stir-Fry

Serving Size: 4
Total Time:


  • 0.5 cup chicken stock or low-sodium broth
  • 0.33 cup salted peanuts, chopped
  • freshly ground pepper
  • 1 Tbsp fresh lime juice
  • 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
  • 3 Tbsp minced fresh ginger
  • 3 shallots, thinly sliced
  • 1.25 Pound shelled and deveined medium shrimp
  • 5 Tbsp vegetable oil
  • 1 tsp cornstarch
  • 2 Tbsp sugar
  • 0.25 cup Asian fish sauce
  • 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.