INGREDIENTS

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.

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