MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pyi-Gyi Nga Kazun Ywet (Squid & Dandelion Salad)
Categories: Oriental, Seafood, Vegetables, Greens, Chilies
Yield: 4 Servings

1 ts Dried hot red chile flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Oil
1 cl Garlic; chopped fine
1 lb Fresh squids; dressed, in
- 1/2" 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.

Mix the chile flakes, lemon juice, soy sauce, and sugar
together. Let stand for 15 minutes.

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 chile/lemon mixture and
continue to fry.

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

RECIPE FROM: http://www.recipesource.com

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