Squid With Tomato and Pickled Mustard Greens Recipe

Name: Squid With Tomato and Pickled Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1 pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds; 1 teaspoon minced garlic; 2 jalapeno peppers, stemmed, seeded and julienned; 2 cups coarsely chopped tomatoes; 1/4 cup chicken stock, optional; 1 tablespoon rice wine; 2 teaspoons fish sauce, more as needed; 1/2 cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green; 1 cup scallions, cut in 1 1/2-inch batons

Servings: persons

1/2 cup canola oil
1 pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds
1 teaspoon minced garlic
2 jalapeno peppers, stemmed, seeded and julienned
2 cups coarsely chopped tomatoes
1/4 cup chicken stock, optional
1 tablespoon rice wine
2 teaspoons fish sauce, more as needed
1/2 cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
1 cup scallions, cut in 1 1/2-inch batons

1
Heat a wok over high heat until metal has a matte appearance and a drop or two of water flicked onto surface evaporates on contact.
2
Add the oil and heat until smoking; it should register 350 degrees on a deep-frying thermometer.
3
Add half of the squid and cook, stirring constantly, for 30 seconds.
4
With a slotted spoon, transfer squid to a plate.
5
Let oil return to temperature, then cook remaining squid the same way and add to plate.
6
Pour off all but 2 tablespoons oil from the wok.
7
Return wok to high heat.
8
When oil shimmers, add garlic and jalapenos and cook, stirring constantly, for 5 seconds.
9
Add tomatoes, stock (or 1/4 cup water), wine and fish sauce and cook, stirring occasionally, for about 5 minutes, until tomatoes have begun to break down and sauce has started to thicken.
10
Stir in mustard greens and continue cooking, stirring occasionally, for 5 minutes longer.
11
Stir in squid and scallions and cook for 2 minutes more, until scallions are just softened.
12
Taste and adjust seasoning with fish sauce.
13
Transfer to a plate and serve immediately.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup canola oil, 1 pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds, 1 teaspoon minced garlic, 2 jalapeno peppers, stemmed, seeded and julienned, and more.

Yes, Squid With Tomato and Pickled Mustard Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid With Tomato and Pickled Mustard Greens

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