Zucchini, Watercress and Squid Stir-Fry
Published May 4, 2010
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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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 ½ bunch), heavy stems removed
Nutritional analysis per serving
5 grams carbs; 132 milligrams cholesterol; 133 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 610 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 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.
- Step 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.
Private Notes
Comments
I found the sauce quite strong and would opt for Mediterranean flavors next time. The salt prep does well with the squid and zucchini.