Yield: 4 appetizer servings
- ½ pound cleaned squid, in thin rings, with tentacles
- 12 ounces zucchini (about 2 medium), sliced thin
- 4 ounces watercress (about ½ bunch), heavy stems removed
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- ½ teaspoon sugar
- 1 teaspoon salt
- Toss the squid in a bowl with ½ 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.
Adapted from NY Times; May 3, 2010. Photo by The MacKay Way via Flickr used with CC Attribution, Non Commercial, No Derivatives license