Jiu Hu Char (Stir Fry Jicama with Cuttlefish)
Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Hokkien (Fujianese) lettuce wrap filling prepared for all major festivals.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb pork belly ((skin removed) (450g))
- 1 medium bang kuang (/ jicama (about 2 lbs/900g))
- 2 carrots
- ½ head cabbage ((about 1 lb/450g))
- 6 Chinese mushrooms ((rinse and soak in hot water for 30 minutes))
- 3 tbsp vegetable oil
- 1 onion ((thinly sliced))
- 3 cloves garlic ((minced))
- 3.5 oz dried shredded cuttlefish ((rinse and soak for 5 minutes) (100g))
- 2 tbsp dark soy sauce
- Salt (and pepper to taste)
- 3 green onions ((thinly sliced))
- 1 bunch green leaf lettuce (for serving (optional))
- Chili sauce (for serving (optional))
- Hoisin sauce (for serving (optional))
Instructions
- 1
Boil pork belly in a medium saucepan for 15 minutes. Remove with tongs and allow it to cool. Cut into 1 inch strips.
- 2
Peel and cut bang kuang/jicama into matchsticks. Do the same for carrots. Slice cabbage as thinly as possible.
- 3
Cut off mushroom stems. Cut caps into thin slices.
- 4
Heat a wok or large fry pan. Add vegetable oil. Stir fry onion and garlic for 2 minutes.
- 5
Add pork belly, mushrooms, and cuttlefish. Fry for another 2 minutes.
- 6
Add bang kuang/jicama, carrots, and cabbage.
- 7
Then add dark soy sauce, salt, and pepper.
- 8
Continue to stir fry for 15 minutes until vegetables are soft. Sprinkle green onions on the top and transfer to a serving dish.
- 9
To serve