Wok Seared Zucchini with Lemon and Dill
2 Tbsp, or canola oil
1 medium, thinly sliced
4 cup(s), or yellow squash, thinly sliced
reduced-sodium chicken broth
2 Tbsp, or vegetable broth
1 Tbsp, from 1 lemon
fresh lemon juice
- 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.
- 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.
- Just before serving add lemon juice and toss to combine. Yields 1/2 cup per serving.