Cut off green parts of the leeks. Rinse leeks under cold water to remove any dirt.Drain. Slice thinly.Mince the gingerroot. Wash the watercress and remove stems.Dry the cress on paper towels.

In a saucepan, heat sesame and vegetable oils over medium heat; cook leeks and gingerroot, stirring ,for 5 minutes or until softened. Stir in watercress and coat with oil mix. Pour in the chicken stock and hot pepper sauce. Bring to a boil; reduce heat and simmer for 15 minutes. Makes 8 to 10 servings.