- HamCHoy – cut the to abt 1 cm thick. Soak in water and squeeze. Do it several times to get rid of excess saltiness and sourness but not too much as U do want to retain the HamChoy flavor. Taste it to ur preference.
- Sliced red Chilli and Ginger. Sliced Squid. If you need informations on how to prepare the Squid (beautiful curls flower slices), check-out these links – http://www.clovegarden.com/ingred/seasquidc.html or http://www.bbcgoodfood.com/videos/techniques/how-prepare-squid.
- Sugar, white pepper, a touch of Oyster sauce, Sesame oil and a dash of Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by stir-frying the squeezed-dry HamChoy with a few pieces of sliced Gingerwithout oil. Not very sure why U do this but saw my Grandma doing this, so simply follow..LoL Anyway, it must have to do with getting the HamChoy dier and thus more aromatic and flavorful. Keep aside.
Saute some chopped Garlic till aromatic. On high heat, add in the Squid, give it a few quick stirs – be mindful that Squid cook really fast else becomes chewy and tough. Add a little water (not too much, if U prefer a little gravy). Bring to boil, turn the heat to low and simmer for a min or two Add sliced red chilli and all the Seasoning Ingredients. Crank-up the heat, a few more stirs and mix well. Voila, ur plate of savory sourish “Stir-Fry HamChoy with Sotong/Squid/Calamari (Preserved Mustard Green)” is ready to be served hot.