0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Meats Chinese Tamwt02 4 servings

INGREDIENTS

3 tb Salt
2 tb Sugar
2 tb Distilled vinegar
2 lb Whole Chinese mustard greens;
Or stems only
4 tb Peanut oil
2 lb Squid; cleaned, sliced thin
2 ts Freshly-grated ginger
Salt; to taste
1 tb Dry sherry
1 tb Sugar
1/2 c Chicken stock
1 ts Cornstarch; dissolved in
1 tb Cold water
4 Servings Rice noodles -; (to 6 servings)

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.
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Your pain touches God’s heart”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?