Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
Servings: 4 people
Calories: 439kcal
Ingredients
- 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
- Peel the skin of jicama/yambean and carrot. Slice and cut yambean, carrot, cabbage, mushrooms and onion finely into thin strips/threads.
- Boil the pork belly until it's cooked. Cut the meat into fine strips and set aside.
- Heat up wok, pour in cooking oil and add in garlic. Stir-fry the garlic until aromatic, add in the dried cuttlefish and continue to stir.
- Add in the vegetables and meat. Stir-fry until the vegetables are soft.
- Add salt, sugar and pepper to taste.
- Dish out and serve immediately with fresh lettuce leaves, tee cheo (sweet sauce) and chili sauce.
Nutrition
Serving: 4people | Calories: 439kcal | Carbohydrates: 17g | Protein: 9g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 388mg | Fiber: 6g | Sugar: 6g