Pyi-gi Nga Kazun Ywet (Squid and Dandelions) is a traditional Myanmar recipe for a classic dish of stir-fried squid with soy sauce, sugar and chilli finished with water spinach or dandelion greens. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Squid and Dandelions (Pyi-gi Nga Kazun Ywet).
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The original recipe from Burma uses water spinach Ipomoea aquatica a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica
Ingredients:
1 tsp hot chilli flakes
1 tbsp freshly-squeezed lemon juice
2 tsp soy sauce
1 tsp brown sugar
2 tsp groundnut oil
1 garlic clove, finely chopped
500g fresh squid, cleaned and cut into 1cm thick rings
225g young water spinach or dandelion greens (or substitute Swiss chard)
Method:
Combine the chilli flakes, lemon juice, soy sauce and sugar in a bowl then set aside for 15 minutes.
After this time, heat the oil in a wok over medium heat. Add the garlic and fry for 1 minute then add the squid pieces and stir-fry for 2 minutes. At this point add the chilli and lemon mix and toss the ingredients to coat.
Now add the dandelion greens and cook for 2 minutes, or until wilted. Turn into a bowl and serve with other dishes (be careful not to over-cook the squid, or it will become rubbery).
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