Stir fry Jicama [sengkuang] with pnee hoo [dried sole] is now our family favourite instead of the traditional Jiu Hoo Char. We called it Pnee Hoo Bangkwang Char. Believe me this is delicious too. Nowadays, my mum and MIL prefer to use fried dried sole [pnee hoo] to fry this vegetable as we discovered that some cuttlefish shreds sold at the wet markets are not as tasty as before.
800 gm Jicama [sengkuang] - peeled and finely shredded
200 gm cabbage - washed and finely shredded
1 red carrot - peeled and finely shredded
200 gm Chinese leeks - finely shredded [optional]
250 gm pork belly - blanched in boiling water until firm - cut thin strips
100 gm dried sole [pnee hoo] - rinsed and dried, cut small pieces
4 pieces dried mushrooms - soaked, drained and cut thin strips
salt and msg to taste
2 tbsp chopped garlic
100 ml oil
- Fry dried sole in oil until golden and crispy. Dish out to cool before pounding it into fine bits. This can be prepared earlier and stored.
- Heat oil, fry meat until oil oozes out. Add mushrooms, fry for a minute, the add in garlic. Fry until aromatic.
- Add in the shredded vegetables [except leeks]. Stir fry to mix all the ingredients well. Keep frying until the vegetables turned limp and cooked through.
- Add in pnee hoo, seasoning and leeks [if using]. Continue to stir fry vegetables until ingredients are well mixed and leeks are cooked. Taste to adjust seasoning.
- Dish up to serve with rice or wrap it with fresh lettuce leaves.
Note: The photos taken are not that good cos' this dish was cooked at my MIL's kitchen [in a hurry as there were quite a number of dishes to cook on that day].