Wok Seared Zucchini with Lemon and Dill
2
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Lemon juice is an acid that will strip the patina from a new wok. For that reason, add it after removing the vegetables from the pan and just before serving.
Ingredients
Peanut oil
2 Tbsp, or canola oil
Shallot
1 medium, thinly sliced
Jarred minced garlic
1 Tbsp
Uncooked zucchini
4 cup(s), sliced, or yellow squash, thinly sliced
Table salt
½ tsp
Black pepper
½ tsp
Reduced sodium chicken broth
2 Tbsp, or vegetable broth
Dill
¼ cup(s)
Lemon zest
1 Tbsp, from 1 lemon
Fresh lemon juice
2 Tbsp
Instructions
1
Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
2
Swirl in oil, add shallot and garlic and stir-fry 10 seconds or until fragrant. Add squash, sprinkle on salt and pepper, and stir-fry 1 minute or until zucchini is bright green. Swirl broth into wok, cover 30 seconds. Add dill and lemon zest and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Transfer vegetables to a serving bowl.
3
Just before serving add lemon juice and toss to combine.
4
Yields 1/2 cup per serving.
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