ZUCCHINI, WATERCRESS & SQUID STIR FRY

By BobD

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.

Details

Servings 4
Adapted from nytimes.com

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.