For stir-frying, woks are the ideal cooking vessel, although a large, heavy bottomed skillet will also work. Because skillets don’t have as much room, however, large amounts of ingredients should be cooked in batches.
Stir-frying is very similar to sauteing withe these modifications.
The oil is heated over medium-high or high heat. For higher heats, use an oil with a higher smoke point than olive oil, e.g., canola, safflower or peanut oil.
Because higher heats are used, the squash is cooked and stirred continually to prevent burning.
In the end, the cooked squash may not be as completely or evenly browned, but will still be tender-crisp and flavorful, not mushy.
How to Stir-Fry Summer Squash
The large amounts of squash called for in the recipes can quickly overwhelm your cutting board.
So use a prep bowl (which can be just a soup or mixing bowl) to hold cut squash, leaving plenty of room on your board for cutting.