Squid With Tomato and Pickled Mustard Greens

Name: Squid With Tomato and Pickled Mustard Greens
Total time: 20 min
Yield: 2 to 4 servings, as part of a multicourse meal
Cuisine: vietnamese
Ingredients: 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

Recipe from Charles Phan

Adapted by Joan Nathan

Squid With Tomato and Pickled Mustard Greens — Jim Wilson/The New York Times

Total Time: 20 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Holding Fast to a Vietnamese Heritage

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Ingredients

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

½cup canola oil
1pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds
1teaspoon minced garlic
2jalapeño peppers, stemmed, seeded and julienned
2cups coarsely chopped tomatoes
¼cup chicken stock, optional
1tablespoon rice wine
2teaspoons fish sauce, more as needed
½cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
1cup scallions, cut in 1½-inch batons

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

13 user ratings

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Comments

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Kathleen5 years ago

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.

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