Serves:

Ingredients:

1 ts Dried red hot chili flakes
1/4 lb Dandelion greens, green
into 1/2-inch round slices
1 lb Fresh squids, dressed, cut
1 Clove garlic, chopped fine
2 ts Corn OR peanut oil
1 ts Brown sugar
2 ts Soy sauce
1 tb Fresh lemon juice
leaves only, halved

Method:

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.