Squid With Tomato and Pickled Mustard Greens
Published January 15, 2013
Jim Wilson/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ 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
¼ cup chicken stock, optional
1 tablespoon rice wine
2 teaspoons fish sauce, more as needed
½ cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
1 cup scallions, cut in 1 ½-inch batons
Nutritional analysis per serving (2 to 4 servings, as part of a multicourse meal)
11 grams carbs; 265 milligrams cholesterol; 387 calories; 17 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 29 grams fat; 2 grams fiber; 367 milligrams sodium; 20 grams protein; 3 grams sugar
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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Preparation
- 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.
Private Notes
Comments
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.