Squid And Pickled Mustard Greens
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
60
Sourness
46
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
1
Salt1 tbsp
Sugar2 tbsps
Distilled Vinegar4 tbsps
Peanut Oil2 tsps
Ginger (freshly grated)1 tbsp
Sherry (dry)1 cup
Chicken StockDirections:
1
Stir until dissolved, then stir in sugar and vinegar
2
Pour brine into a shallow glass or nonreactive container with a lid
3
Bring 1 cup water to a boil, remove from heat, and add salt
4
Press the mustard greens into the brine, then add enough cold water to cover the greens
5
Cover the container and leave at room temperature for 3 days
6
(Or, you can buy pickled mustard greens from a Chinese grocery store
7
) Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months
8
When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal
9
Save any remaining pickled greens for another use
10
Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat
11
Add the squid and stir-fry just until it curls and turns opaque, about 1 minute
12
Remove squid and drain on paper towels
13
Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger
14
Stir-fry for about 30 seconds, then add the remaining ingredients
15
Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through
16
To serve, transfer ingredients to a large platter and serve with rice noodles