I am really loving watercress this summer and constantly find myself looking for more ways to incorporate this nutritionally dense ingredient into my cooking whenever I can. This quick and easy stir fry really hit the spot for dinner the other night as a side for a big juicy grilled steak. When cooking with watercress, snap off the larger, tough stems but keep the smaller, tender stems with the leaves attached. Here's what you need: (Makes 2 servings) 4 tsp butter 1 (227 g) package cremini mushrooms, cut into 1-inch (2.5 cm) wedges 1 tbsp oyster sauce or vegetarian oyster sauce 1/2 bunch of watercress, leaves and tender stems only In large skillet, melt butter over medium-high heat. Cook mushrooms, stirring, until golden and all the liquid has evaporated. Meanwhile, in small bowl, stir together oyster sauce with 1 tsp water. Add oyster mixture, watercress and a pinch of pepper if desired; cook, stirring, until watercress is just wilted, about 1 minute. Serve immediately.   Want more watercress recipes? Check out these 7 amazing recipes featuring watercress here Photography by Irene Fong