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Receta Squid And Pickled Mustard Greens

by Global Cookbook

Ingredientes

3 Tbsp. Salt 2 Tbsp. Sugar 2 Tbsp. Distilled vinegar 2 lb Whole Chinese mustard greens,     or possibly stems only 4 Tbsp. Peanut oil 2 lb Squid cleaned, sliced thin 2 tsp Freshly-grated ginger

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

1. 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.
2. 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.
3. 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.
4. This recipe yields 4 to 6 servings.

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