Wok Seared Zucchini with Lemon and Dill
- Total Time
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.
peanut oil2 Tbsp, or canola oil
uncooked shallot(s)1 medium, thinly sliced
minced garlic1 Tbsp
uncooked zucchini4 cup(s), or yellow squash, thinly sliced
table salt½ tsp
black pepper½ tsp
reduced-sodium chicken broth2 Tbsp, or vegetable broth
lemon zest1 Tbsp, from 1 lemon
fresh lemon juice2 Tbsp
- 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.