~updated 08/17/2020

You might remember the big jar of Pickled Mustard Greens I made. One of the best reasons to make it, is this dish, Squid with Pickled Mustard Greens. It’s a traditional dish I grew up with and have always loved. You’ll find it on menus as a lunch special over rice, but it might be an acquired taste (Lon did not like it). *One major update is that Lon now loves this dish.


Preparing the squid:

You can use little baby squid which don’t need to be cut as long as you buy cleaned squid. Boil a pot of water with a dash of salt. Blanch the squid for 5 seconds and drain. Continue with the rest of the recipe. Baby squids will look like this: 

Squid and Pickled Mustard Greens

You can also use regular cleaned squid which is what is available at most supermarkets (and it’s also my preference). On one side of the body, you will see a faint line. Cut along that line and open it up with the inside facing up.

Score the squid in a criss-cross pattern. Cut the squid into rough triangles which could be 2 or 3 triangles per, depending on the size.

For larger squid, cut tentacles in half so that each clump has 4 legs. Place in a bowl. Rinse and drain the squid well. Continue with the recipe. 


Squid with Pickled Mustard Greens

~4 servings

  • 14 – 16 ounces little baby squids or regular squid *see notes above on preparing the squid
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon thin strips of fresh ginger
  • 2 cups sliced pickled mustard greens
  • 2 tablespoon garlic black bean sauce
  • 1 teaspoon sugar
  • serve with rice

Instructions –

  1. Prepare squid based on which size your using. In a medium bowl, toss the squid with cornstarch.
  2. Heat oil in a wok and swirl around. Add squid and ginger and stir for a few seconds. Add mustard greens, garlic black bean sauce, and sugar. For baby squid (that has already been blanched), you should only need to toss and stir-fry for a minute, just until everything is evenly distributed. For regular squid, toss and stir-fry for 2- 5 minutes, depending on the strength of your flame. The squid body will turn white and curl when they are done. Serve over rice.

If you’ve got pickled mustard greens, you should also try Taiwanese Beef Noodle Soup and Lu Ro Fan (Chopped Belly Rice)

posted by jessica at 11:36 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.