Squid Stir-Fry with Pickled Mustard Greens
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender squid stir-fried with pickled mustard greens, ginger, garlic, and a savory-sweet sauce. A classic Cantonese specialty with umami depth from sesame oil and chicken broth. Served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces pickled mustard greens ((340g, cut in ½-inch by 2-inch strips))
- 1 pound cleaned fresh squid ((450g, tentacles optional, scored))
- 1 teaspoon salt ((or to taste))
- 2 tablespoons vegetable oil
- 3 slices ginger ((⅛-inch thick and smashed with the side of your knife))
- 3 cloves garlic ((peeled and smashed))
- 5 dried red chili peppers ((optional))
- 2 scallions ((cut on a bias into 1-inch pieces))
- 1½ tablespoons Shaoxing wine
- ½ cup chicken stock
- ½ teaspoon sesame oil
- 2 teaspoons sugar
- ⅛ teaspoon ground white pepper
- 1 tablespoon cornstarch ((mixed with 1 tablespoon water))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1310mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.