Stir-Fried Watercress with Bean Sauce

Ingredients

• 1 tablespoon dried shrimp (page 185)
• optional
• 2 small dried red chiles
• 2 garlic cloves
• peeled
• 2 shallots
• roughly chopped
• 2 bunches of watercress
• trimmed and roughly chopped
• 2 tablespoons corn
• grapeseed
• or other neutral oil
• as needed
• 2 tablespoons yellow bean sauce (available at Chinese and Southeast Asian markets)
• 1 tablespoon sugar
• 2 tablespoons nam pla
• 1/2 teaspoon black pepper
• Salt if necessary
• About 1/2 cup chopped fresh basil leaves
• preferably Thai

Instructions

1. If youre using them, soak the dried shrimp in hot water to cover until softened, just a few minutes.
2. Combine them in a small food processor with the chiles, garlic, and shallots and process to a paste.
3. Toss with the watercress.
4. Put the oil in a skillet or wok over high heat; a minute later, add the watercress and paste.
5. Cook, stirring almost constantly, for about a minute, or until the watercress wilts.
6. Stir in 2 tablespoons water, then the bean sauce, sugar, nam pla, and pepper; cook for 10 seconds, then turn off the heat.
7. Taste and add salt or other seasoning as necessary.
8. Stir in the basil and serve.