Shiitake Mushroom Sauté With Watercress

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Ingredients

2 teaspoons olive oil

1 small red bell pepper, cut into 1/2-inch dice

2 garlic cloves, minced

1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced

1/4 cup chicken stock or canned low-sodium broth, defatted

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1 bunch watercress, tough stems removed

1 tablespoon finely chopped mint

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