Squid and Pickled Mustard Greens

1. 1

   Bring 1 cup water to a boil, remove from heat, and add salt.

2. 2

   Stir until dissolved, then stir in sugar and vinegar.

3. 3

   Pour brine into a shallow glass or nonreactive container with a lid.

4. 4

   Press the mustard greens into the brine, then add enough cold water to cover the greens.

5. 5

   Cover the container and leave at room temperature for 3 days.

6. 6

   (Or, you can buy pickled mustard greens from a Chinese grocery store.)

7. 7

   Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months.

8. 8

   When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal.

9. 9

   Save any remaining pickled greens for another use.

10. 10

    Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat.

11. 11

    Add the squid and stir-fry just until it curls and turns opaque, about 1 minute.

12. 12

    Remove squid and drain on paper towels.

13. 13

    Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger.

14. 14

    Stir-fry for about 30 seconds, then add the remaining ingredients.

15. 15

    Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through.

16. 16

    To serve, transfer ingredients to a large platter and serve with rice noodles.

* Per serving · 4 servings · Values may vary.