Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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

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