ZUCCHINI, WATERCRESS AND SQUID STIR-FRY
Provided by Florence Fabricant
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 3 grams
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