Try this Squid And Pickled Mustard Greens recipe, or contribute your own.
Suggest a better descriptionBring 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
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 4 servings | ||
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Calories: 291 | ||
Calories from Fat: 132 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 92.3mg | 3 % | |
Potassium 238.3mg | 6 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 35.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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