Squid and Pickled Mustard Greens

• 3 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons distilled vinegar
• 2 pounds whole Chinese mustard greens, or stems only
• 4 tablespoons peanut oil
• 2 pounds squid, cleaned and thinly sliced
• 2 teaspoons freshly grated ginger
• Salt
• 1 tablespoon dry sherry
• 1 tablespoon sugar
• 1/2 cup chicken stock
• 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

1. Bring 1 cup water to a boil, remove from heat, and add salt.
2. Stir until dissolved, then stir in sugar and vinegar.
3. Pour brine into a shallow glass or nonreactive container with a lid.
4. Press the mustard greens into the brine, then add enough cold water to cover the greens.
5. Cover the container and leave at room temperature for 3 days.
6. (Or, you can buy pickled mustard greens from a Chinese grocery store.)
7. Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months.
8. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal.
9. Save any remaining pickled greens for another use.
10. Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat.
11. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute.
12. Remove squid and drain on paper towels.
13. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger.
14. Stir-fry for about 30 seconds, then add the remaining ingredients.
15. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through.
16. To serve, transfer ingredients to a large platter and serve with rice noodles.

salt, sugar, distilled vinegar, whole chinese, peanut oil, ginger, salt, sherry, sugar, chicken stock, cornstarch

Taken from www.foodnetwork.com/recipes/squid-and-pickled-mustard-greens-recipe.html (may not work)