Serving Size: 4
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 lb Fresh squids, dressed, cut into 1/2-inch 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.
copyright 2008 galanga.com
