© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Burmese Kitchen by Copeland Marks and Aung Thein,
1 teaspoon dried red hot chili flakes
1 tablespoon fresh lemon juice
2 teaspoons soy sauce
1 teaspoon brown sugar
2 teaspoon corn or peanut oil
1 pound fresh squid, dressed, cut into ½-inch round slices
¼ pound 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 chili 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 chili/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.