Squid Stir-Fry with Pickled Mustard Greens

Ingredients

pickled mustard greens cut into 1/2-inch by 2-inch strips

36 oz

squid cleaned, scored, cut into 2 by 3-inch pieces

3 lb

salt to taste

3 tsp

vegetable oil

6 tbsp

ginger smashed

9 slices

garlic smashed

9 cloves

dried red chili peppers

15

scallions cut on bias into 1-inch pieces

6

Shaoxing wine

4 1/2 tbsp

chicken stock

1 1/2 cup

sesame oil

1 1/2 tsp

sugar

6 tsp

ground white pepper

3/8 tsp

cornstarch mixed with water

3 tbsp

water

3 tbsp

Method

1. 01Boil 2 quarts water in wok with 1/2 tsp salt. Add squid, stir 30 seconds until opaque. Transfer to colander and drain.
2. 02Heat wok over medium heat. Add oil, then ginger, fry 10 seconds. Add garlic, fry 10 seconds.
3. 03Add chili peppers and white portions of scallions, stir-fry 5 seconds.
4. 04Add pickled mustard greens, stir-fry on medium-high 30 seconds. Add Shaoxing wine, stir-fry 30 seconds more.
5. 05Add chicken stock, sesame oil, sugar, remaining 1/2 tsp salt, and white pepper. Lower heat and simmer 3 minutes.
6. 06Add squid and stir 30 seconds. Add cornstarch slurry and green portions of scallions, simmer 30 seconds.
7. 07Adjust consistency with more stock or cornstarch slurry as needed. Serve with white rice.