Ingredients:

• 1 pound small spring dandelion leaves
• 2 tablespoons sugar
• 3 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons peanut oil

Cut the tender fresh dandelion leaves into 1 by 1/2 inch pieces and wash well to remove any grit from the leaves.

In a small bowl mix the sugar, vinegar, soy sauce, salt, and cayenne pepper together and add 1 tablespoon of the peanut oil to the mix a little at a time, making sure it dissolves completely. Add the dandelion leaves and marinate for a half an hour.

Place a 10-inch skillet over high heat for about a minute. Pour in the remaining oil and heat for another minute or so, then turn the heat down to medium. Remove the leaves from the marinade with a slotted spoon and put into the hot oil. Stir for 2 to 3 minutes, making sure that all the dandelion leaves are well coated with oil.

Remove the pan from the heat and stir in the marinade, mix well, and then serve on a hot platter. Can also be served cold. Serves six.

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