Squid Stir-Fry with Pickled Mustard Greens

Method15 steps · about 40 min

1. 1

   Step 1: Cut the pickled mustard greens (340 g) into ½-inch by 2-inch strips and taste a small piece. Rinse thoroughly under cold water and drain. If too salty, soak in cold water for 10 minutes or longer, tasting again before draining; otherwise skip the soak.

   Uses 340 g pickled mustard greens, cut into ½-inch by 2-inch strips · Cold water for rinsing the mustard greens and squid, and soaking the greens only if needed

   
2. 2

   Step 2: Rinse the cleaned raw squid and drain it. Open each body into a flat sheet with its outer surface against the board. Keep any included tentacles ready with the bodies.

   Uses 450 g cleaned raw squid; tentacles may be included · Cold water for rinsing the mustard greens and squid, and soaking the greens only if needed

   
3. 3

   Step 3: Score the inside of each squid body diagonally, cutting about halfway through without cutting through the bottom. Score again in the opposite direction to form diamonds, then cut into roughly 2-inch by 3-inch rectangles.

   Uses Opened raw squid

   
4. 4

   Step 4: Smash the 3 ginger slices and peeled garlic (3 cloves) cloves. Cut the scallions (2) on the bias into 1-inch pieces, keeping the white and green portions separate. If using the dried chillies, leave them whole.

   Uses 3 slices ginger, ⅛-inch thick, smashed · 3 cloves garlic (peeled and smashed) · 2 scallions, cut on the bias into 1-inch pieces; keep white and green portions separate · 5 whole dried red chilli peppers, if using

   
5. 5

   Step 5: Mix 1 tbsp cornstarch with 1 tbsp water until smooth. Keep beside the wok and stir again just before adding it.

   Uses 1 tbsp cornstarch, for the slurry · 1 tbsp water, for the cornstarch slurry

6. 6

   Step 6: Bring 2 quarts water to a full boil in the wok and add ½ tsp salt. Add the prepared raw squid and stir for about 30 seconds, until white and opaque. Lift out immediately and drain; discard the blanching water.

   Blanch squid · 1 minUses 2 quarts water for blanching the squid · ½ tsp salt for blanching · Scored raw squid

   
7. 7

   Step 7: Empty the wok and heat it over medium heat. Add 2 tbsp vegetable oil and the smashed ginger. Fry for 10 seconds, watching so it does not burn.

   Fry ginger · 1 minUses 2 tablespoons vegetable oil · 3 prepared ginger slices

8. 8

   Step 8: Add the smashed garlic and fry for another 10 seconds, continuing to watch for burning.

   Fry garlic · 1 minUses Ginger and oil in the wok · 3 prepared garlic cloves

9. 9

   Step 9: Add the white portions of the scallions and, if using, the 5 whole dried chillies. Stir-fry for 5 seconds. Keep the chillies intact for milder heat.

   Fry scallion whites · 1 minUses Ginger, garlic and oil in the wok · White portions of the 2 prepared scallions · 5 prepared whole dried chillies, if using

10. 10

    Step 10: Add the drained mustard greens and stir-fry over medium-high heat for 30 seconds. Reduce the heat if the aromatics begin to burn.

    Fry mustard greens · 1 minUses Fried aromatics · Drained pickled mustard greens

11. 11

    Step 11: Add 1½ tbsp Shaoxing wine and continue stir-frying for another 30 seconds, lowering the heat if needed to protect the aromatics.

    Fry with wine · 1 minUses Greens and aromatics in the wok · 1½ tbsp Shaoxing wine

12. 12

    Step 12: Add ½ cup chicken stock, ½ tsp sesame oil, 2 tsp sugar, the remaining ½ tsp salt and ⅛ tsp white pepper. Bring to a gentle simmer, lower the heat and simmer for 3 minutes.

    Simmer sauce · 3 minUses Greens and aromatics after the wine stage · ½ cup chicken stock · ½ teaspoon sesame oil · 2 teaspoons sugar · Remaining ½ tsp salt for the sauce · ⅛ teaspoon ground white pepper

13. 13

    Step 13: Return all the drained blanched squid to the sauce and stir for 30 seconds.

    Return squid to sauce · 1 minUses Simmered greens and sauce · Drained blanched squid

14. 14

    Step 14: Stir the prepared cornstarch slurry again and add it with the green portions of the scallions. Simmer, stirring, for another 30 seconds, until the sauce thickens and the squid is opaque and hot through.

    Thicken sauce · 1 minUses Squid, greens and sauce · Prepared cornstarch slurry · Green portions of the 2 prepared scallions

15. 15

    Step 15: If the sauce is too thick, stir in a little extra chicken stock. If you want it thicker, mix a little extra cornstarch with water before adding it, then simmer until glossy and thickened. Taste and adjust the listed seasonings only if needed. Serve hot, with ready steamed white rice if desired.

    Uses Completed squid and mustard-green stir-fry · Extra chicken stock, only if needed to loosen the sauce · Extra cornstarch, only if needed to thicken the sauce · Water for mixing any extra cornstarch, only if needed · Extra salt, sugar, sesame oil or white pepper, optional to taste · Ready steamed white rice, optional for serving