Ken Hom

Stir-Fried Squid with Mustard Greens

Preparation info

  • Difficulty

    Medium

  • Serves

    6

    as an appetizer .

Appears in

top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

We are certain that people who dislike squid have only eaten it overcooked. Here it is quickly stir-fried so that it stays tender, delicate, and juicy. The squid curl into attractive shells. The mustard greens act like lemon, a sharp contrast to the mild squid.

Ingredients

  • 4 tablespoons peanut oil
  • 2 pounds squid, cleaned and scored
  • 1 cup cut-up Pickled Chinese Mustard Greens
  • 1 teaspoon minced fresh ginger root
  • Pinch of salt
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon sugar
  • ½ cup chicken broth
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken broth

Method

stir-frying

  1. Heat a wok containing 2 tablespoons of the oil over a high flame. Add the squid.

  2. stir-fry it just until it curls up and turns opaque (about 30 seconds). Remove it and drain it.

  3. Heat the remaining 2 tablespoons of the oil in the wok and stir-fry the mustard greens with the minced ginger for 30 seconds. Then add the remaining ingredients.

  4. When the mixture thickens, add the squid and stir-fry quickly to mix them in well.

  5. Immediately transfer the mixture to a serving dish.

  • Serve hot as an entrée or cold as a cold salad or appetizer.
  • Suggested Beverage: Sauvignon Blanc or Sancerre

© 1981 Ken Hom. All rights reserved.

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