---------- Recipe via Meal-Master (tm) v8.02
  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    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
   Watercress and Swiss chard are good substitutes for
   dandelion since they all have a slightly bitter but
   appealing taste.
   1.  Mix the chili flakes, lemon 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 for 1 minute.  Add the squid
   slices and stir fry for 2 minutes.  Add the
   chili/lemon mixture and continue to fry.
   3.  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,