This little gem of a recipe is a nice accompaniment to many dishes! It is great alongside shrimp, Mexican foods, to sprinkle on top of soups - I have even used it in omelets or stirred into scrambled eggs.
It is especially nice when served with an otherwise 'plain' meat and potatoes meal.
You can adjust the chili pepper up or down to your liking.
Rinse watercress in cold water; shake dry. Mince both leaves and stems. Put minced watercress in bowl, sprinkle with salt and toss well. Refrigerate 30 minutes. Squeeze dry.
Heat large skillet over high heat until hot; add oil, swirl and turn heat to medium-low. Brown chili pepper in oil about 40 seconds, flipping and pressing.
Turn heat to high, scatter in watercress and stir-fry rapidly with scooping motions for 30 seconds. Add sesame oil, give a few sweeping turns and pour into serving dish. Refrigerate until watercress is thoroughly cold.