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Gingery Sauted Watercress and Shiitakes
- 2 tablespoons canola oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced
- 4 cloves garlic, sliced
- 1 tablespoon chopped fresh ginger
- 2 bunches watercress, thick stems removed (about 6 cups)
- 1/2 teaspoon kosher salt
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