Squid And Pickled Mustard Greens Recipes

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SQUID WITH TOMATO AND PICKLED MUSTARD GREENS



Squid With Tomato and Pickled Mustard Greens image

Provided by Joan Nathan

Categories     dinner, quick, weekday, main course

Time 20m

Yield 2 to 4 servings, as part of a multicourse meal

Number Of Ingredients 10

1/2 cup canola oil
1 pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds
1 teaspoon minced garlic
2 jalapeño peppers, stemmed, seeded and julienned
2 cups coarsely chopped tomatoes
1/4 cup chicken stock, optional
1 tablespoon rice wine
2 teaspoons fish sauce, more as needed
1/2 cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
1 cup scallions, cut in 1 1/2-inch batons

Steps:

  • 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.
  • 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 1/4 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.
  • 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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 26 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 3 grams, TransFat 0 grams

SUNNY'S EASY MUSTARD PICKLED VEGGIES



Sunny's Easy Mustard Pickled Veggies image

Provided by Sunny Anderson

Categories     side-dish

Time 2h25m

Yield 2 cups

Number Of Ingredients 12

1 pound cucumbers (about 2 medium)
1 large white onion
1 ear corn, sliced into 1/2-inch-thick rounds
1 green or red jalapeno, cut into spears
8 to 10 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup honey
1/4 cup sugar, or more as needed
4 tablespoons grained Dijon mustard
1 teaspoon whole black peppercorns
8 cloves garlic, ends trimmed
Kosher salt

Steps:

  • Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
  • Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

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