Cuttlefish Salad

Name: Cuttlefish Salad (Ch’iang mo yü hua)
Cuisine: Chinese
Ingredients: 3 fresh squid (or cuttlefish); ½ cup fungus (soaked); 1 tablespoon mustard (powder); 3 fresh squid (or cuttlefish); ⅓ pound Taiwanese bok choy; 1 tablespoon warm water; 2 tablespoons chopped scallion; 1 tablespoon mustard (powder); ½ tablespoon wine; 2 tablespoons soy sauce (light); 2 tablespoons brown vinegar; 1 tablespoon chopped young ginger; 2 tablespoons soy sauce (light); ½ teaspoon salt; 2 tablespoons sesame oil; ¼ teaspoon black pepper

Ch’iang mo yü hua

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3 fresh squid (or cuttlefish)
⅓ pound Taiwanese bok choy
½ cup

Asia
Taiwan
Fish course
Dinner
Pescatarian

Method

Remove the membranes from the squid. Score the inside lengthwise and crosswise. Then cut it into 1 inch diamond-shaped pieces.
Cut the bok choy into 1 inch long pieces. Clean the fungus and tear into small pieces.
Mix the mustard powder with ½ tablespoon of wine and 1 tablespoon of warm water. Cover and let stand for 3 minutes.
Add the ginge