---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pyi-Gyi Nga Kazun Ywet (Squid And Dandelion Stew)
 Categories: Burma, 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 cl Garlic; chopped fine
      1 lb Fresh squids; dressed, cut
           -into 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 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.
  
  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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