Squid With Tomato and Pickled Mustard Greens
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings, as part of a multicourse meal
- ½cup canola oil
- 1pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds
- 1teaspoon minced garlic
- 2jalapeño peppers, stemmed, seeded and julienned
- 2cups coarsely chopped tomatoes
- ¼cup chicken stock, optional
- 1tablespoon rice wine
- 2teaspoons fish sauce, more as needed
- ½cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
- 1cup scallions, cut in 1½-inch batons
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
387 calories; 29 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a wok over high heat until metal has a matte appearance and a drop or two of water flicked onto surface evaporates on contact. Add the oil and heat until smoking; it should register 350 degrees on a deep-frying thermometer. Add half of the squid and cook, stirring constantly, for 30 seconds. With a slotted spoon, transfer squid to a plate. Let oil return to temperature, then cook remaining squid the same way and add to plate.
- Step 2
Pour off all but 2 tablespoons oil from the wok. Return wok to high heat. When oil shimmers, add garlic and jalapeños and cook, stirring constantly, for 5 seconds. Add tomatoes, stock (or ¼ cup water), wine and fish sauce and cook, stirring occasionally, for about 5 minutes, until tomatoes have begun to break down and sauce has started to thicken.
- Step 3
Stir in mustard greens and continue cooking, stirring occasionally, for 5 minutes longer. Stir in squid and scallions and cook for 2 minutes more, until scallions are just softened. Taste and adjust seasoning with fish sauce. Transfer to a plate and serve immediately.
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Kathleen
Delicious, even as I did a little bit of substituting. Really, whatever is on hand. I had a package of Trader Joe’s seafood mix (shrimp, squid, scallops) so I skipped the sautéing of the fish. I used Swiss chard for the greens. No jalapeños, so I added a generous teaspoon of chili garlic sauce. I had everything else. I simply put it all in the pot and simmered it for 30 minutes. Really wonderful, and I image it would be nice to have a fresh baked baguette with this stew.
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