| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Swiss | Burma, Seafood | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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