Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad) - cooking recipe

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

Preparation

Mix the chili flakes, lime 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 and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry.
Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid.
Serve warm.