Squid With Tomato and Pickled Mustard Greens

• 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 jalapeno 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

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.
2. Add the oil and heat until smoking; it should register 350 degrees on a deep-frying thermometer.
3. Add half of the squid and cook, stirring constantly, for 30 seconds.
4. With a slotted spoon, transfer squid to a plate.
5. Let oil return to temperature, then cook remaining squid the same way and add to plate.
6. Pour off all but 2 tablespoons oil from the wok.
7. Return wok to high heat.
8. When oil shimmers, add garlic and jalapenos and cook, stirring constantly, for 5 seconds.
9. 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.
10. Stir in mustard greens and continue cooking, stirring occasionally, for 5 minutes longer.
11. Stir in squid and scallions and cook for 2 minutes more, until scallions are just softened.
12. Taste and adjust seasoning with fish sauce.
13. Transfer to a plate and serve immediately.

canola oil, bodies, garlic, peppers, tomatoes, chicken stock, rice wine, fish sauce, scallions

Taken from cooking.nytimes.com/recipes/1014487 (may not work)