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Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char) Recipe

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Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char)
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Ingredients

  • 1 Medium Size (About 650 grams) Jicama/Sengkuang/Yam Bean, peeled and shredded
  • 2 Carrots, peeled and shredded
  • 3 Shallots, peeled and sliced
  • 2 Cloves Garlic, peeled and chopped
  • 4 Dried Shitake Mushrooms, soaked in boiling water for about 20 minutes, drain and sliced
  • 1 Piece (about 60 grams) Dried Cuttlefish, thinly sliced and soak in boiling water for about 15 minutes, until softened, drain well
  • 1 to 2 tsp of Cane Sugar
  • A few dashes of White Pepper
  • 4 to 6 Tbsp of Water or Chicken Stock
  • 2 to 3 Tbsp of Peanut Oil
  • 1 Iceberg lettuce, halved, soaked in cold water and drain well
  • 2 Scallions, chopped
  • Sambal Belacan, optional

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 844g
Calories 492  
Calories from Fat 310 63%
Total Fat 35.07g 44%
Saturated Fat 5.89g 24%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 138mg 6%
Potassium 1418mg 41%
Total Carbs 41.59g 11%
Dietary Fiber 12.8g 43%
Sugars 22.48g 15%
Protein 9.1g 15%
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