Title: Pyi Gyi Nga Kazun Ywet (Squid & Dandelion Salad)
Categories: Ethnic Seafood
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.

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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