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Ingredientes
- 3 Tbsp. Salt
- 2 Tbsp. Sugar
- 2 Tbsp. Distilled vinegar
- 2 lb Whole Chinese mustard greens,
- Â Â or possibly stems only
- 4 Tbsp. Peanut oil
- 2 lb Squid cleaned, sliced thin
- 2 tsp Freshly-grated ginger
- Â Â Salt to taste
- 1 Tbsp. Dry sherry
- 1 Tbsp. Sugar
- 1/2 c. Chicken stock
- 1 tsp Cornstarch dissolved in
- 1 Tbsp. Cool water
- 4 x servings Rice noodles - (to 6 servings)
Direcciones
- Bring 1 c. water to a boil, remove from heat, and add in salt. Stir till dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or possibly nonreactive container with a lid. Press the mustard greens into the brine, then add in sufficient cool water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or possibly, 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 sufficient of the greens to get 2 c., cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use.
- Heat a wok or possibly large skillet over high heat, add in 2 Tbsp. of the peanut oil and swirl to coat. Add in the squid and stir-fry just till it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add in the remaining 2 Tbsp. oil to the wok, then add in the cut-up pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add in the remaining ingredients. Stir-fry till mix thickens slightly, about 2 min, then add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 151 | 35% |
| Total Fat 17.08g | 21% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 528mg | 176% |
| Sodium 5432mg | 226% |
| Potassium 1333mg | 38% |
| Total Carbs 28.0g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.11g | 9% |
| Protein 41.33g | 66% |
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