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Stir-Fried Jicama with Cuttlefish and Mushroom is better known as “bang Kuang char” or “jiu hu char” in northern Malaysia Hokkien. It is a very popular dish among northern Malaysian Chinese. This old-time flavour dish will always be served during festival celebrations or ancestral praying.
Similar recipes that uses jicama include jicama/yam bean pao and steamed jicama crystal dumpling.
CHINESE VERSION: 鱿鱼香菇炒沙葛
Bang Kuang Char/Jiu Hu Char (Stir-Fried Jicama with Cuttlefish & Mushroom) | MyKitchen101en
Yield: 8 servings
Ingredients:
- 100 g skinless pork belly (cut into thin strips)
- 400 g jicama
- 80 g carrot
- 3 tbsps cooking oil
- 30 g garlic (chopped)
- 25 g dried cuttlefish (soaked, cut into thin strips)
- 30 g mushrooms (soaked, thinly sliced)
- 1/3 tsp ground pepper
- 350 ml mushroom soaking water
- 3/4 tsp fine salt
- 20 g green onion (cut into 2-inch pieces)
Marinade for pork belly:
- 1/8 tsp fine salt
- 1/8 tsp ground pepper
- 1/4 tsp fine sugar
- 1/4 tsp cornstarch
- 1/4 tsp sesame oil
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Instructions:
1 Add ingredients for marinade to pork belly strips, mix well.
2 Slice jicama and carrot using mandolin slicer, then cut into thin strips.
3 Preheat cooking wok, add in cooking oil, add in chopped garlic and cook until fragrant.
4 Add in pork and cuttlefish strips, sliced mushroom and ground pepper, cook until fragrant.
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5 Add in jicama and carrot, stir-fry until fragrant.
6 Add in mushroom soaking water, bring to the boil.
7 Turn to medium-low heat, cover and cook for 15 minutes (stir once after 10 minutes).
8 Season with salt, then mix in green onion.
Bang Kuang Char/Jiu Hu Char (Stir-fried Jicama)
Stir-Fried Jicama with Cuttlefish and Mushroom is better known as “bang Kuang char” or “jiu hu char” in northern Malaysia Hokkien. It is a very popular dish among northern Malaysian Chinese.
- 100 g skinless pork belly (cut into thin strips)
- 400 g jicama
- 80 g carrot
- 3 tbsps cooking oil
- 30 g garlic (chopped)
- 25 g dried cuttlefish (soaked, cut into thin strips)
- 30 g mushrooms (soaked, thinly sliced)
- ⅓ tsp ground pepper
- 350 ml mushroom soaking water
- ¾ tsp fine salt
- 20 g green onion (cut into 2-inch pieces)
Marinade for pork belly:
- ⅛ tsp fine salt
- ⅛ tsp ground pepper
- ¼ tsp fine sugar
- ¼ tsp cornstarch
- ¼ tsp sesame oil
- Add ingredients for marinade to pork belly strips, mix well.
- Slice jicama and carrot using mandolin slicer, then cut into thin strips.
- Preheat cooking wok, add in cooking oil, add in chopped garlic and cook until fragrant.
- Add in pork and cuttlefish strips, sliced mushroom and ground pepper, cook until fragrant.
- Add in jicama and carrot, stir-fry until fragrant.
- Add in mushroom soaking water, bring to the boil.
- Turn to medium-low heat, cover and cook for 15 minutes (stir once after 10 minutes).
- Season with salt, then mix in green onion.
This recipe yields 8 servings.
The nutritional value for reference is for 1 serving.
