Sauteed Watercress with Yellow Squash and Sesame Seeds

1. 1

   Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl.

2. 2

   Cut a 1/4-inch-thick slice lengthwise from each of the 4 sides of squash.

3. 3

   Discard squash core, then cut slices lengthwise into 1/8-inch-thick strips.

4. 4

   Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then saute squash, stirring, 1 minute.

5. 5

   Add watercress and half of soy mixture, then cook, stirring, until watercress is just wilted, about 1 minute.

6. 6

   Transfer vegetables with tongs to a small bowl, discarding any excess liquid.

7. 7

   Drizzle with remaining soy mixture and sprinkle with sesame seeds.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.