|
| Home
-> [Asian, Chinese, Ethnic, Seafood, Stir-fry] -> [Pyi-gyi nga kazun ywet (squid and dandelion stir fry) Recipe] |
| |
| |
Pyi-gyi nga kazun ywet (squid and dandelion stir fry)
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| tsp | Dried red hot chili flakes | | 1
| tbsp | Fresh lemon juice | | 2
| tsp | Soy sauce | | 1
| tsp | Brown sugar | | 2
| tsp | Corn OR peanut oil | | 1
| | Clove garlic, chopped fine | | 1
| lbs | Fresh squids, dressed, cut | | | -into ?inch round slices | | 1/4
| lbs | Dandelion greens, green | | | -leaves only, halved |
|
Procedures:
| 1 | Watercress and swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. | | 2 | Mix the chili flakes, lemon juice, soy sauce, and sugar together. | | 3 | Let stand for 15 minutes. | | 4 | Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. | | 5 | Add the squid slices and stir fry for 2 minutes. | | 6 | Add the chili/lemon mixture and continue to fry. | | 7 | Add the dandelion greens and cook for 2 minutes more. | | 8 | Do not overcook since it toughens the squid. | | 9 | Serve warm with other dishes |
|
|
|
| |
| |
| |
|
|
|
|
|
|