Silk Squash With Oyster Sauce

• 1 1/2 pounds silk squash or zucchini
• 2 tablespoons peanut oil
• 2 tablespoons finely chopped shallots
• 2 garlic cloves, sliced
• 3 tablespoons oyster sauce
• 1/2 cup chicken stock

1. Peel the silk squash; leave zucchini unpeeled.
2. Cut the squash in half lengthwise and into two-inch pieces.
3. Heat a wok or large skillet until it is hot and add the oil.
4. Add the shallots, garlic and squash and stir-fry two minutes.
5. Add the oyster sauce and chicken stock and simmer uncovered until tender, about 5 to 10 minutes.
6. Serve at once.

silk, peanut oil, shallots, garlic, oyster sauce, chicken stock

Taken from cooking.nytimes.com/recipes/4307 (may not work)