Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)
Servings: 4 people
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 off the jicama (yambean) and carrot. Slice the yambean, carrot, cabbage, mushrooms, and onion into thin strips.
- Boil the pork belly until cooked, then cut it into thin strips and set aside.
- 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.
- Dish out the stir-fry and serve immediately with fresh lettuce leaves, tee cheo (sweet sauce), and chili sauce.
Nutrition
Serving: 4people | Calories: 440kcal | Carbohydrates: 18g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 389mg | Potassium: 484mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3461IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 2mg