Myanmar Squid and Dandelions (Pyi-Gyi Nga Kazun Ywet)

Servings: 4

Ingredients:

1 ts Dried red hot chili flakes

1 tb Fresh lemon juice

2 ts Soy sauce

1 ts Brown sugar

2 ts Corn OR peanut oil

1 Clove garlic, chopped fine

1 lb Fresh squids, dressed, cut -into 1/2-inch round slices

1/4 lb Dandelion greens, green -leaves only, halved

Cooking Instructions:

Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes.

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