Jicama/Yam bean (Jiu Hu Char)
Preparation time 30 minutes, Cooking Time 15 mins
Ingredients
- 6 to 12 tablespoons of vegetable cooking oil
- 200 g pork belly
- 400 g jicama/yam bean
- 80 g (2 medium) carrots
- 150 g (half a medium) cabbage
- 1 medium red onion
- 3 medium white mushrooms or if using dried shitake mushrooms, soak first in warm water
- 1-1/2 teaspoon salt
- 1 teaspoon of light soy sauce, a dash of dark soy sauce
Step by Step Instructions
- Peel the skin of jicama/sweet turnip/yam bean and carrot. Slice and cut yam bean, carrot, cabbage, mushrooms, and onion into thin strips/threads.
- Boil the pork belly until it’s cooked. Remove any excess fat and cut the meat into fine strips and set aside.
- Heat up wok, heat on medium, pour in cooking oil and add in diced pork belly and continue to stir fry. Then add a dash of soy sauce, and then the red onions, then add in the mushrooms, sliced cabbage, stir-fry for a few minutes, and add turnip and carrot. Cook until softened, add a teaspoon of salt, and a dash of caramelised dark soy sauce. If the mixture is too dry, add in more cooking oil, do not add any water. Add salt to taste.
- Dish out and serve immediately with fresh lettuce leaves.