Jiu Hu Char (fried shredded cuttlefish and yam bean)

Today I am going to prepare fried shredded cuttlefish and yam bean or in Hokkian is called Jiu Hu Char.  This is a must dish during most of the Chinese festivals during our younger days, like Chinese New year, Chap Goh Meh, Cheng Beng, Tong chik and so on.  In fact I like this dish very much . I used to cook this dish whenever I can get hold of the yam bean.
The ingredients are,

 

500 g yam bean,

1 medium carrot,

80 g shredded cuttlefish,

50 g dried prawn, soaked.

5 dried mushrooms, soaked and shredded,

chicken fillet or pork. shredded,

1 tsp. chopped garlic,

3 tbs. cooking oil

1 tsp. salt or to taste,

1 tsp. sugar,

1 tbs. dark soy sauce,

1/4 tsp. pepper.

 

Heat up oil and saute garlic until fragrant, add dried prawn and cuttlefish and fry until both begin to pop.  Continue stir fry for a few minutes.  Dish out and set aside.

 

With the left over oil, fry the chicken/pork and mushrooms until heated through. Add in yam bean and carrot.  Fry until soft and dry.

Mix in seasoning and return the pre-fried dry prawns and cuttlefish to the wok.  Continue to fry until
dry.  Scoop up onto a plate.

Serve jiu hu char with sambal belacan together with some lettuce leaves.  We will put some of the jiu hu char on a leave, fold up and dip into the chili sauce.  Mme...taste like our younger day's jiu hu char, those were the days.....unforgettable.