Stir-Fried Watercress With Chilies and Sesame Oil

• 24 cups watercress (about 16 bunches), heavy stems removed
• 2 teaspoons canola oil
• 4 cloves garlic, finely chopped
• 2 jalapenos, seeded and finely chopped
• 1 teaspoon toasted-sesame oil
• 1 tablespoon soy sauce

1. Bring a large pot of water to a boil.
2. Lightly salt the water, add the watercress and blanch for 30 seconds.
3. Quickly drain and rinse under cold running water.
4. Pat the watercress dry.
5. Heat the canola oil in a large heavy skillet or wok over medium-high heat.
6. Add the garlic and jalapenos and saute until fragrant, stirring constantly, about 30 seconds.
7. Add the watercress and stir for 1 minute.
8. Place in a bowl and toss with the sesame oil and soy sauce.
9. Divide among 4 plates and serve immediately.

bunches, canola oil, garlic, jalapenos, sesame oil, soy sauce

Taken from cooking.nytimes.com/recipes/5745 (may not work)