3 to 4.
By Irene Kuo
If watercress is seared in hot oil, no matter how briefly, without a preliminary macerating, the fluffy leaves wilt and the stringy stems are tasteless and chewy. However, if the watercress is minced and macerated, then stir-fried very quickly, and finally chilled, its texture becomes remarkably crisp, even if it is then simmered with liquid. This is a magnificent cold relish as is or a delightful seasoning agent for other vegetables, such as bamboo shoots, broccoli stems, lima beans, or be