Summer Squash, the 101st Way

My children are starting to look suspiciously at any new dish that appears on the table: would that contain zucchini by any chance? We have purchased CSA shares from Two Creeks Organics and are drowning in killer summer squash (frittata, muffins, sauteed, grilled, …) among other delicious veggies and the most amazing pastured eggs I have ever tasted. Here is my quasi-Chinese take on pattypan squash, which works better for this dish than zucchini or yellow squash, given its somewhat denser texture. Do not crowd the wok, or the squash will steam rather than stirfry – better to do 2 batches if necessary.


  • 2 medium pattypan squash, approximately 8 oz
  • 1 T oil
  • 1 T light soy sauce
  • 1 tsp sugar, brown or raw cane is best
  • 1/4 tsp salt, or to taste


  1. Scrub the squash gently to remove the prickly fuzz, then cut into 1/2″ dice.
  2. Combine the soy sauce and sugar, and set aside.
  3. Heat the wok over medium high heat, then add the oil, just until it shimmers.
  4. Add the squash (in batches if necessary), and stirfry gently until lightly browned.
  5. Add the soy sauce mixture just until a light glaze forms.
  6. Adjust the seasoning and serve immediately.

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