Recipe - Pyi-Gyi Nga Kazun Ywet (Squid And Dandelion S

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 pound Fresh squids, dressed, cut
into 1/2inch round slices
One fourth pound 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 0871315246 Posted by: Karin Brewer,
Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini