Stir-Fried Watercress with Bean Sauce

• 1 tablespoon dried shrimp (page 185), optional
• 2 small dried red chiles, or to taste
• 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, or to taste
• 1/2 teaspoon black pepper, or to taste
• Salt if necessary
• About 1/2 cup chopped fresh basil leaves, preferably Thai

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.

shrimp, red chiles, garlic, shallots, corn, yellow bean sauce, sugar, black pepper, salt, fresh basil

Taken from www.epicurious.com/recipes/food/views/stir-fried-watercress-with-bean-sauce-386058 (may not work)