Yield: 4 servings
|2 tablespoons||Distilled vinegar|
|2 pounds||Whole Chinese mustard greens;|
|\N \N||Or stems only|
|4 tablespoons||Peanut oil|
|2 pounds||Squid; cleaned, sliced thin|
|2 teaspoons||Freshly-grated ginger|
|\N \N||Salt; to taste|
|1 tablespoon||Dry sherry|
|½ cup||Chicken stock|
|1 teaspoon||Cornstarch; dissolved in|
|1 tablespoon||Cold water|
|4 \N||Servings Rice noodles -; (to 6 servings)|
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 ½-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.
Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.