Squid And Pickled Mustard Greens

Recipe Ingredients

3 tablespoons	45ml	Salt
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Distilled vinegar
2 lbs	908g / 32oz	Whole Chinese mustard greens,
		Or stems only
4 tablespoons	60ml	Peanut oil
2 lbs	908g / 32oz	Squid - cleaned, sliced thin
2 teaspoons	10ml	Freshly-grated ginger
		Salt - to taste
1 tablespoon	15ml	Dry sherry
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Chicken stock
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Cold water
4		Rice noodles - (to 6 servings)

Recipe Instructions

Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.) Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months.

When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use.

Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the cut-up pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B16 broadcast 01-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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