In your wok or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Ensure the oil is hot but not smoking—this is key for a good stir-fry.
Add the julienned ginger and minced garlic to the hot oil. Stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Toss in the washed and trimmed watercress. Stir vigorously for about 2-3 minutes until the leaves are wilted and tender but still vibrant green.
Sprinkle in a pinch of white pepper, 1/4 teaspoon of sugar, and 1/2 teaspoon of salt. Mix well to ensure the seasonings are evenly distributed.
Remove the wok from heat and drizzle 1/8 teaspoon of sesame oil over the watercress. Give it one last gentle toss to combine everything.
Transfer your Stir-Fried Watercress to a serving dish and enjoy while hot! It pairs beautifully with rice or can be enjoyed as a standalone dish.
