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Squid and Pickled Mustard Greens

3 tb Salt
2 tb Sugar
2 tb Distilled vinegar
2 lb Whole chinese mustard greens, or stems only
4 tb Peanut oil
2 lb Squid; cleaned, sliced thin
2 ts Freshly-grated ginger
Salt; to taste
1 tb Dry sherry
1 tb Sugar
1/2 c Chicken stock
1 ts Cornstarch; dissolved in
1 tb Cold water
4 Rice noodles - (to 6 servings)

Bring 1 cup water to a boil, remove from heat, and add salt. Stir until When ready to prepare the squid, rinse enough of the greens to get 2 cup Heat a wok or large skillet over high heat, add 2 tablespoons of the pea This recipe yields 4 to 6 servings.

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