Instructions

1. Place 2 tablespoons sherry and 1 teaspoon soy sauce in a small bowl. Place 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon granulated sugar in a small dish or bowl.
2. Smash 2 garlic cloves. Cut 1 carrot crosswise into 1/4-inch thick rounds (about 1 cup). Cut 2 small zucchini or yellow squash crosswise into 1/4-inch thick rounds. Trim and cut 1 small green bell pepper into 1/4-inch wide strips. Halve 1 cup cherry tomatoes. Thinly slice 2 medium scallions. Coarsely chop 1/4 cup fresh dill.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons oil, add the garlic, and stir-fry until fragrant, about 10 seconds. Add the carrots and stir-fry 1 minute. Add the zucchini and bell pepper and stir-fry until the bell pepper is bright green, about 1 minute.
4. Add the tomatoes and sprinkle on the salt mixture. Drizzle the sherry mixture into the pan and stir-fry 30 seconds. Add the scallions and stir-fry until the vegetables are tender-crisp, 30 seconds to 1 minute. Add the dill and stir-fry until just combined.
5. Transfer to a serving bowl. Just before serving, add 2 tablespoons lemon juice and toss to combine.