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.
Servings:
Calories: 333kcal
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
- Boil pork belly in a medium saucepan for 15 minutes. Remove with tongs and allow it to cool. Cut into 1 inch strips.
- Peel and cut bang kuang/jicama into matchsticks. Do the same for carrots. Slice cabbage as thinly as possible.
- Cut off mushroom stems. Cut caps into thin slices.
- Heat a wok or large fry pan. Add vegetable oil. Stir fry onion and garlic for 2 minutes.
- Add pork belly, mushrooms, and cuttlefish. Fry for another 2 minutes.
- Add bang kuang/jicama, carrots, and cabbage.
- Then add dark soy sauce, salt, and pepper.
- 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
- 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!
Nutrition
Calories: 333kcal
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