ZUCCHINI, WATERCRESS AND SQUID STIR-FRY

Zucchini, Watercress and Squid Stir-Fry image

Provided by Florence Fabricant

Categories dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 8

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Ingredients

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

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