250gm Jicama or yam bean ("bangkuang" in Hokkien)
2 carrot (peeled and chopped finely)
250gm cabbage (peeled and chopped finely)
5 cloves garlic (peeled and chopped finely)
1 onion (peeled and chopped finely)
50gm minced meat (marinated with soy sauce)
5 large dried mushroom (pre-soak until it is soft, and reserve the mushroom soaking water)
Salt (to taste)
Cooking Oil (to stir fry)
Stir fry the garlic until golden brown and fragrant.
Add minced meat and cook.
Add cuttlefish and stir fry.
Add mushroom and cook until soft.
Add carrot and onion. Stir fry for about 5minutes.
Add Jicama (Bangkuang).
Add cabbage and stir fry until cooked.
Add soy sauce in the wok and mix well.
If you like a less crunchy Ju Hu Char, then you may need to simmer the Ju Hu Char much longer until the softness level of the vegetables that you like.
It is great to wrap with fresh lettuce and sambal belacan or even just simply served with rice.