Siamese Watercress with garlic, chili and dried shrimps

This is my all time favourite Chinese veggie but for some reason, I never cooked it before. Finally tried it and I definitely think I will be buying it more often at T&T. I love this watercress because it just soaks up so much flavour from the different ingredients that you add to it. The stems are crunchy while the leaves are soft and light. I used a David Thompson recipe minus the yellow bean. Still great!