I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork.
I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings. Then I add the meat (cooked previously).
Often when I make the recipe I am half-way through (or worse) and I realize that the watercress is way too bitter to eat. I'm not sure why this is happening; it could be the watercress itself or perhaps I didn't boil it long enough.
What tips do you have for preventing this situation, and is there a way to fix this dish? I'm willing to add anything, even if it changes the flavour a lot, to rescue this dish.