Zucchini, Watercress and Squid Stir-Fry

• 1/2 pound cleaned squid, in thin rings, with tentacles
• 1 teaspoon salt
• 12 ounces zucchini (about 2 medium), sliced thin
• 2 tablespoons peanut oil
• 1 tablespoon Asian fish sauce
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce
• 4 ounces watercress (about 1/2 bunch), heavy stems removed

1. Toss the squid in a bowl with 1/2 teaspoon salt.
2. Toss the zucchini in another bowl with remaining salt.
3. Set both aside 30 minutes, then rinse and pat dry.
4. Pour oil in a wok or skillet over high heat.
5. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent.
6. Remove, draining any liquid back into the pan.
7. Add the squid and stir-fry until just starting to firm up.
8. Add the fish sauce.
9. Return the zucchini to the skillet.
10. Add the sugar.
11. Stir-fry a few seconds to combine.
12. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
13. Transfer to a serving dish with a slotted spoon, draining well.
14. Cook liquid in pan until it reduces a little and pour over vegetables and squid.
15. Serve hot or just warm.

tentacles, salt, zucchini, peanut oil, fish sauce, sugar, soy sauce

Taken from cooking.nytimes.com/recipes/1013134 (may not work)