- 4
Ingredients
- 4 SERVINGS
- 1/2 pound cleaned squid, in thin rings, with tentacles
- 1 teaspoon salt
- 12 ounces zucchini (about 2 medium), sliced thin
- 2 tablespoons peanut oil
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 4 ounces watercress (about 1/2 bunch), heavy stems removed.
Preparation
Step 1
Toss the squid in a bowl with 1/2 teaspoon salt.
Toss the zucchini in another bowl with remaining salt.
Set both aside 30 minutes, then rinse and pat dry.
Pour oil in a wok or skillet over high heat.
Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent.
Remove, draining any liquid back into the pan.
Add the squid and stir-fry until just starting to firm up.
Add the fish sauce.
Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine.
Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
Transfer to a serving dish with a slotted spoon, draining well.
Cook liquid in pan until it reduces a little and pour over vegetables and squid.
Serve hot or just warm.