Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

• 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

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.

lime juice, soy sauce, brown sugar, peanut oil, garlic, onion, fresh squid, swiss chard

Taken from www.food.com/recipe/pyi-gyi-nga-kazun-ywet-burmese-squid-salad-381391 (may not work)