Sauteed Watercress With Yellow Squash and Sesame Seeds |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Gourmet | July 2004 Ingredients:
1 tablespoon soy sauce |
2 teaspoons fresh lemon juice |
1 teaspoon sugar |
1 medium summer squash (6 oz) |
1/2 tablespoon vegetable oil |
1 bunch watercress, coarse stems discarded (6 oz) |
1/2 teaspoon sesame seeds, toasted |
Directions:
1. Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl.
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.
3. Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then sauté squash, stirring, 1 minute.
4. 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.
5. Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.
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