Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon dried red hot chili flakes |
1 tablespoon fresh lime juice |
2 teaspoons soy sauce |
1 teaspoon brown sugar |
2 teaspoons peanut oil |
1 garlic clove, chopped fine |
1/2 medium onion, sliced thin |
1 lb fresh squid, cleaned and cut into 1/2-inch round slices |
1/4 lb swiss chard or 1/4 lb watercress, green leaves only, halved |
Directions:
1. Mix the chili flakes, lime juice, soy sauce, and sugar together. Let stand for 15 minutes.
2. Heat the oil in a wok or skillet and over moderate heat, fry the garlic and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry.
3. Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid.
4. Serve warm.
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