You might remember the big jar of Pickled Mustard Greens I made. One of the best reasons to make it, is this dish, Squid with Pickled Mustard Greens. It’s a traditional dish I grew up with and have always loved. You’ll find it on menus as a lunch special over rice, but it might be an acquired taste (Lon did not like it).

Squid with Pickled Mustard Greens

  • 14 ounces little squids
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon thin strips of fresh ginger
  • 2 cups sliced pickled mustard greens
  • 2 tablespoon garlic black bean sauce
  • 1 teaspoon sugar
  • serve with rice

Instructions –

1. Boil a pot of water with a dash of salt. Blanch the squid for 5 seconds and drain. In a medium bowl, toss the squid with cornstarch.
2. Heat oil in a wok and swirl around. Add squid and ginger and stir for a few seconds. Add mustard greens, garlic black bean sauce, and sugar. Stir around until it looks saucy, about a minute. Serve over rice.

Squid and Pickled Mustard Greens Wok Squid and Pickled Mustard Greens
posted by jessica at 11:36 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.