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

jiu hu char / stir-fried jicama

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
 

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.

 

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.


jiu hu char / stir-fried jicama

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.
5 from 2 votes

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Prep Time 50 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Course Main Course, Side Dish
Cuisine Chinese, Malaysia
Servings 8 servings
Calories 105 kcal

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
  • 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:

  • tsp fine salt
  • tsp ground pepper
  • ¼ tsp fine sugar
  • ¼ tsp cornstarch
  • ¼ tsp sesame oil

Instructions
 

  • 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.

Video

Notes

This recipe yields 8 servings.
The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 105kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 12mgSodium: 288mgPotassium: 246mgFiber: 3gSugar: 2gVitamin A: 1718IUVitamin C: 13mgCalcium: 24mgIron: 1mg
Keyword bang kuang char, jiu hu char, stir-fried jicama, stir-fried yam bean
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