Vietnamese Shrimp and Watercress Stir-Fry

Vietnamese Shrimp and Watercress Stir-Fry

  • Prep: 10 min
  • Cook Time: 5 min
  • Total: 15 min
  • Serving: 4 Servings

Fish sauce and peanuts are classic ingredients used in Vietnamese cooking. They add flavor and texture to dishes including this simple shrimp and watercress stir-fry. Serve hot over steamed rice.


  • 1/2 cup chicken stock or low-sodium broth
  • 1/4 cup Asian fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 5 tablespoons vegetable oil
  • 1-1/4 pounds shelled and deveined medium shrimp
  • 3 shallots, thinly sliced
  • 3 tablespoons minced fresh ginger
  • 1 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped
  • 1 tablespoon fresh lime juice
  • Freshly ground pepper
  • 1/3 cup salted peanuts, chopped


  1. Place the stock, fish sauce, sugar and cornstarch into a small bowl and whisk together until thoroughly blended.
  2. Place 3 tablespoons of the oil into a large sauté pan over high heat. Once the oil begins to shimmer, add the shallots and the ginger and sauté for 1 minute.
  3. Slowly pour in the fish sauce mixture, whisking to combine and bring the mixture to a boil. Add the watercress, shrimp, lime juice and a few grinds of fresh pepper. Cook for 1 minute and then transfer the mixture into bowls. Garnish with the peanuts and serve immediately.


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