Yield: 4 Servings
|1 teaspoon||Dried red hot chili flakes|
|1 tablespoon||Fresh lemon juice|
|2 teaspoons||Soy sauce|
|1 teaspoon||Brown sugar|
|2 teaspoons||Corn OR peanut oil|
|1||Clove garlic, chopped fine|
|1 pounds||Fresh squids, dressed, cut into 1/2-inch round slices|
|¼ pounds||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