-
Cut off ends of summer squash, then cut squash in half lengthwise. Slice each half into thin half-moon shapes, about 1/4" thick.
-
Heat oil in a wok or large saute pan and add garlic. Saute until fragrant. Add squash pieces and stir-fry a few minutes until squash is cooked a little bit but is still firm. Do not overcook or squash will become mushy. Season with a little salt.
-
Remove squash from pan.
-
Just before serving, sprinkle some crushed toasted sesame seeds on top.