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Squid with Mustard Seed and Greens

Fish and Seafood

Squid with Mustard Seed and Greens
2 dried squid, soaked in glass jar, covered, for twenty-four hours
2 Tablespoons Chinese rice wine
2 Tablespoons cornstarch
1 teaspoon sugar
1 Tablespoon corn oil
1/4 pound pork loin, shredded
1 cup coarsely chopped water chestnuts
1 cup coarsely chopped mustard greens
1 Tablespoon whole mustard seeds
1/2 cup chicken broth
1/2 teaspoon coarse salt
1. Remove and remaining any membranes or bony substances from the squid, and cut the flesh into thin slivers.
2. Mix rice wine, cornstarch, and sugar, and set aside.
3. Heat wok or fry pan, add oil, and fry pork pieces for one minute, and remove from wok or pan and add the squid and the rice wine mixture, and fry for one other minute before adding both vegetables, mustard seeds, and the broth. Stir-fry for five to seven minutes, add salt and a few tablespoons water, if too thick, then serve.

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