Recipe#3471

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELIONS)

  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
 
      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
 
  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.