Sauteed Watercress with Yellow Squash and Sesame Seeds Recipe

Sauteed Watercress with Yellow Squash and Sesame Seeds Recipe

  • 1 tablespoon soy sauce
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon sugar
  • 1 medium yellow summer squash (6 oz)
  • 1/2 tablespoon vegetable oil
  • 1 bunch watercress (6 oz), coarse stems discarded
  • 1/2 teaspoon sesame seeds, toasted
  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. 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. Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.
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