SQUID WITH PICKLED MUSTARD GREENS
We’re getting our next box from our seafood subscription some time next week, so I have a few more things to use up in the chest freezer before it arrives. This included a pound of cleaned squid, so that was on the menu for tonight.
If you click through to the recipe, the method is pretty straight forward. This is another stir-fry, finished with a broth simmer and thickened with a cornstarch slurry (qian). I deviated in the following ways:
- Again, I parcooked by passing through oil rather than blanching the squid.
- I sliced the garlic and julienned the ginger (and doubled the amount in general).
- I broke the chiles in half and removed the seeds, so that we could more easily enjoy them and not remove them when eating (not that I would have, but BF is not a whole dried pepper guy in stir fries).
- Cut the mustard greens in half and added some fresh bok choy (bringing the sodium down a touch).
- Used half mustard oil with my cooking oil for the stir fry.
We had this with jasmine rice. If you can get the squid already flower cut from your fish counter, it will be an even faster meal. I did my own, since I was working from whole squid bodies. I like the flower cut because it helps to keep the squid tender and the scoring helps to hold the sauce. Cutting the bodies into rings would be fine though, honestly.
