Sauteed Watercress With Yellow Squash and Sesame Seeds

Ingredients

• 1 tablespoon soy sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 1 medium summer squash (6 oz)
• 1/2 tablespoon vegetable oil
• 1 bunch watercress, coarse stems discarded (6 oz)
• 1/2 teaspoon sesame seed, toasted

Directions

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

3. 3

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

4. 4

   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.

5. 5

   Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.