RecipeMuncher

This is the first time I am using watercress for stir-fry. Yes, we are too familiar with making soup with watercress. But as the “fatter” watercress stems tend to be fibrous, I decided to -Tip1: keep the stems for making the usual  watercress soup and Tip2: use the small tender leaves for a all-vegetables stir-fry with whole-wheat pasta (fusili). Tip3: Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusili) to better (...)