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Written by Shirley T
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Thursday, 15 October 2009 11:27 |
Originally in our family, the dish of Stir-Fried jicama with carrot, mushroom, three-layers pork belly and dried shrimp/cuttlefish was only prepared during Chinese New Year. And this dish is still around every year although the recipe and chef has changed. When I was younger, I recalled the Chinese New Year Eve's night when my granny and my mom stayed up late until wee hours to prepare bowls of ingredients for this dish. The preparation of jicama and carrot was really laborious! With almost 20 mouths to feed during festival, they would painstakingly cut these vegetables, turned them into fine strips with bare hand using a sharp knife on chopping board. The children were not allowed to help as this process was demanding and required more than a basic skill of handling a sharp cooking cutter. In our family, this dish is named 'Jiu Hu Char' or literally translated as 'Stir-Fried Cuttlefish' - I wonder what happen to the jicama, carrot and the rest of stuff? Are they equally happy of not being recognized?
Of a simpler version, some folks may call this dish as the filling of Popiah or Spring Roll. Both the ingredients and cooking method are more or less similar. However, it is more common for the Popiah's filling to contain more ingredients such as french bean, sliced fried egg, sliced fried bean curd, mushroom, bean sprout, deep-fried shallot and shelled prawn/crab meat.
As you are aware, getting Peranakan ingredients in Austin at times is a challenge so I sort of invent my own 'limited edition' of Stir-Fried Jicama with Carrot and French Bean recipe. Check out below on how I did.
Ingredients
1/3 pound pork loin - thinly sliced
2 clove garlic - minced
1/2 shallot - minced
2 cup jicama (peeled and cut into strips slightly thicker than a toothpick)
2 cup carrot (peeled and cut into strips slightly thicker than a toothpick)
2 cup french beans (finely cut a cross-section)
1/4 cup dried shrimp/cuttlefish (optional)
1 tsp oyster sauce
Salt and Pepper
Method
1. Marinate sliced pork with salt, pepper and oyster sauce for an hour (optional).
2. Heat a little cooking oil in a wok.
3. Saute or stir-fry the garlic and shallot until fragrant or till turn golden brown.
4. Add in the thinly sliced pork. Stir and allow it to cook.
5. Add jicama, carrot and french bean. Then, stir to mix them.
6. If the wok is running dry, add a little water. Always keep the vegetables moist.
7. Turn to medium heat to simmer for 15-20 minutes or allow them to cook up to your desired softness.
8. Season with oyster sauce, salt and pepper.
9. Serve.
Bon Appetit!
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Home Kitchen Recipe | Stir-Fried Jicama with Carrot and French Bean
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