Active time: 15 min Start to finish: 15 min

　　

Ingredients

Makes 1 serving

　　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

　　

Step 1

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

　　

Step 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.

　　

Step 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.