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Pyi Gyi Nga Kazun Ywet (Squid and Dandelion Salad)

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

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.

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