Pork tofu watercress recipe

We're getting into summer now, and this Tofu, Watercress, and Zucchini stir-fry is great for a vegetarian main dish that requires little time.

This soup is based on a popular local stir fry. It incorporates all the flavors into a tasty and satisfying soup. In spite of the name, the pork merely acts as a flavoring, just like the ginger and garlic. The bitterness of the watercress is mellowed during cooking. The soup is delicious on its own or as a starter to a larger meal.

Asian flavors such as ginger and soy sauce season this zesty dish made with pork, watercress, bean sprouts, and tofu. Red chile garlic paste can be substituted for the ground black pepper to give even more of a kick.

It had been awhile since we'd had pork and watercress soup, but this was so ono that Wendell made it twice in as many weeks. Wendell had gotten the recipe online and when I saw the page he printed out, I noticed the familiar face of a little girl with a spoon in her mouth. He had gotten it from Nate's blog Hwn Pake in Okinawa! Wendell doesn't even read my blog so he has no idea that it's one of my favorites. Nate made his soup in a crockpot, but Wendell made his on the stove. He covered…

Here's a tasty dish that is fast and easy to make and will be a great alternative to the weekly menu.

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