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Pyi-Gyi Nga Kazun Ywet (Squid And Dandelion S

burma, fish

1 teaspoon dried red hot chili flakes
1 tablespoon fresh lemon juice
2 teaspoon soy sauce
1 teaspoon brown sugar
2 teaspoon 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

Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. 1. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. 2. 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. 3. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92

Yield: 4 servings

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