Recipe - Squid And Pickled Mustard Greens

Rice noodles ; (to
6 servings)

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 1/2inch 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 stirfry
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 cutup pickled mustard greens, and the ginger. Stirfry for about
30 seconds, then add the remaining ingredients. Stirfry until mixture
thickens slightly, about 2 minutes, then add the reserved squid, and
stirfry 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 # WT1B16 broadcast 01291998)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04111998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.