Squid Stir-Fry with Pickled Mustard Greens
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
231 kcal
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Course
Main Course
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Cuisine
Chinese
Squid Stir-Fry with Pickled Mustard Greens
Description
This recipe starts by blanching scored squid briefly in salted boiling water until it turns opaque, ensuring tender texture. Aromatics including smashed ginger and garlic are quickly fried in vegetable oil to release fragrance, followed by dried red chili peppers and scallions for mild heat and freshness. Pickled mustard greens are stir-fried briefly to develop a slight sear, then deglazed with Shaoxing wine enhancing aroma and complexity.
Adding chicken stock and simmering briefly integrates flavors before returning the squid with a cornstarch-water slurry to thicken the sauce slightly. A finishing drizzle of sesame oil adds subtle nuttiness. This stir-fry is best served hot to highlight the contrast of tender squid and tangy greens, suitable as an entrée or part of a multi-dish meal.
Ingredients
- 12 ounces mustard greens 340g, cut in ½-inch by 2-inch strips, pickled
- 1 pound squid 450g, tentacles optional, scored, cleaned, fresh
- 1 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil
- 3 lices ginger (⅛-inch thick and smashed with the side of your knife)
- 3 cloves garlic (peeled and smashed)
- 5 red chili pepper optional, dried
- 2 scallions (cut on a bias into 1-inch pieces)
- 1½ tablespoons Shaoxing wine
- ½ cup chicken stock
- ½ teaspoon sesame oil
- 2 teaspoons sugar
- ⅛ teaspoon ground white pepper
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Boil 2 quarts of water in your wok, and add ½ teaspoon salt. Next, add the cleaned, cut squid to the water, and stir for about 30 seconds, or until it turns a white opaque color. Transfer them out of the wok, and set aside to drain.
- Heat your wok over medium heat, and add 2 tablespoons of vegetable oil. Add the smashed ginger to the wok, and let it fry in the oil for 10 seconds. Next, add the smashed garlic, and let it fry for another 10 seconds.
- Add the dried whole chili peppers (if using), the white portions of the scallion, and stir-fry for 5 seconds. Make sure not to break the peppers, or the dish will be very spicy, but toasted whole chili peppers add a nice subtle flavor to this dish.
- Add the pickled mustard greens to the wok, and stir-fry on medium high heat for 30 seconds. Add the Shaoxing wine. Continue to stir-fry for another 30 seconds, giving the mustard greens a good sear. Turn down the heat if the any of the aromatics start to burn!
- Now, add the chicken stock back to the wok, and stir in the sesame oil, sugar, remaining ½ teaspoon of salt, and ground white pepper. Lower the heat, and let everything simmer for 3 minutes.
- Add the squid and stir for 30 seconds. Next, add the cornstarch and water mixture. Toss in the remaining green portions of the scallions, and simmer for another 30 seconds.
- Add more chicken stock if the mixture is too thick, and more cornstarch and water if you want the sauce thicker. You can also add more chicken stock and seasonings accordingly if you like more sauce for this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 264mg | 88% |
| Sodium | 878mg | 37% |
| Potassium | 1067mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 85mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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