Nyonya•gourmet
Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons cooking oil
- 200 g (7 oz) pork belly
- 3 cloves garlic (chopped)
- 60 g (2 oz) shredded dried cuttlefish (rinsed)
- 400 g (13 oz) jicama/yambean
- 80 g (3 oz) carrot
- 150 g (5 oz) cabbage
- 1 onion
- 3 dried shiitake mushrooms (soaked in warm water)
- 1-1/2 teaspoon salt
- 1 teaspoon sugar
- 1 dash pepper
Instructions
- 1
Peel the skin off the jicama (yambean) and carrot. Slice the yambean, carrot, cabbage, mushrooms, and onion into thin strips.
- 2
Boil the pork belly until cooked, then cut it into thin strips and set aside.
- 3
Heat a wok and add cooking oil. Sauté the garlic until aromatic, then add the dried cuttlefish and continue to stir. Next, add the vegetables and meat, and stir-fry until the vegetables are soft. Season with salt, sugar, and pepper to taste.
- 4
Dish out the stir-fry and serve immediately with fresh lettuce leaves, tee cheo (sweet sauce), and chili sauce.