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.
Rate
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
- 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
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
Tried this recipe?Let us know how it was!
Rate this recipe
Click to rate