Shredded Yambean and Carrot strips with meat and dried cuttlefish

This recipe is seldom found in recipe books. It is handed down from mother to daughter. Thus, the ingredients are in approximate quantities. Yambean is a type of turnip, it is called “sar kot” in Chinese. In Hokkien, it is called “Ju Hu Char”.This dish is traditionally served at Chinese New year Eve for a reunion feast.

Ingredients:

1 yambean, shredded about 500 gm.
1 carrot, shredded
50 gm dried cuttlefish, shredded finely
1 cup water
300 gm streaky pork meat, cook in hot water and cut, shredded
1 cup dried prawns, washed clean.
3 pips garlics, minced
1 tablespoon chopped spring onion and chinese celery (optional)
3 tablespoon oil
salt and pepper to taste

Method:

Heat oil and fry garlic till lightly brown in the wok. Add cuttlefish and dried prawns. Fry well until romatic. Add meat and fry another 3 minutes.

Put in the yambean and carrot. Stir-fry and continue stirring till well mix. Add water and cover the wok. Continue cooking over low heat until vegetables are tender. Add salt and pepper.

Dish out and garnish with chopped spring onion and celery. Serve hot with lettuce and chilly sauce and plain rice.