Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Hokkien (Fujianese) lettuce wrap filling prepared for all major festivals. | MalaysianChineseKitchen.com
Jiu Hu Char (Stir Fry Jicama with Cuttlefish)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Hokkien (Fujianese) lettuce wrap filling prepared for all major festivals.

Course: Side Dish
Cuisine: Chinese, Malaysian
Servings: 8
Calories: 333 kcal
Author: Linda Ooi
Ingredients
  • 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.
    Jiu Hu Char (Stir Fry Jicama with Cuttlefish)-6
  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.
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  6. Add bang kuang/jicama, carrots, and cabbage.

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  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.

To serve
  1. Spread a little chili and hoisin sauce on a lettuce leaf. Place 2 tablespoons Jiu Hu Char on top of the sauce. Wrap lettuce leaf over jiu hu char and enjoy!