Ingredients

  • ½ 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
  • ½ teaspoon sugar
  • 1 tablespoon soy sauce
  • 4 ounces watercress (about 1/2 bunch), heavy stems removed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      135 calories; 7 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 132 milligrams cholesterol; 1197 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 appetizer servings

Preparation

  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.
  2. 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.
  3. 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.

45 minutes

Dining and Cooking