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

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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