Jiu Hu Char (鱿鱼炒)

An authentic nyonya dish which prepared for all festival, Chinese New Year, Cheng Beng and the hungry ghost festival, hokkien family will not go without it.



These are what you need.........


Utensils

Wok


Ingredients

1 bangkuang (chinese turnip), peeled the skin, sliced thinly, cut to long fine stripes
2 carrot, peeled the skin, sliced thinly, cut into long fine stripes
2 leeks, cut into long stripes
Wedge of cabbage, using the edge slice thinly
4 onions, sliced thinly
50gm of shredded dried cuttlefish, soak with hot water for 5 mins
8 shitake mushroom, soaked one night before, cut off the stem, cut into thin stripes
5 tablespoons of oil
Salt to taste
Shiitake mushroom water


Instructions

1. Heat up the wok with oil, stir fry onion till fragrance.
2. Add mushroom and dried cuttlefish stir fry for few minutes
3. Add leeks and cabbage stir fry for few minutes,
4. Add bangkuang and carrot stir fry for few minutes
5. Pour in the mushroom water, bring to boil, let it shimmer for 15 minutes, while shimmering, stir it on and off.
6. When water is reducing, keep stirring till dry up, add salt to taste. Now the dish is ready to serve........