Active time: 15 min Start to finish: 15 min
Recipe information
Yield
Makes 1 serving
Ingredients
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
1 teaspoon sugar
1 medium yellow summer squash (6 oz)
1/2 tablespoon vegetable oil
1 bunch watercress (6 oz), coarse stems discarded
1/2 teaspoon sesame seeds, toasted
Preparation
Step 1
Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl.
Step 2
Cut a 1/4-inch-thick slice lengthwise from each of the 4 sides of squash. Discard squash core, then cut slices lengthwise into 1/8-inch-thick strips.
Step 3
Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then sauté squash, stirring, 1 minute. Add watercress and half of soy mixture, then cook, stirring, until watercress is just wilted, about 1 minute. Transfer vegetables with tongs to a small bowl, discarding any excess liquid. Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.
