SQUID WITH TOMATO AND PICKLED MUSTARD GREENS
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
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
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