Ez family style jiu hoo char [stir fried yam bean with cuttlefish]

Ingredients

• 800 gm Jicama [sengkuang] - peeled and finely shredded
• 1 red carrot - peeled and finely shredded
• 2-3 stalks Chinese leeks - finely shredded
• 1 big onion - peeled and thinly sliced
• 150 gm pork belly - blanched in boiling water until firm - cut thin strips
• 100 gm dried cuttlefish shreds - rinsed several times under running water, squeezed dry
• 4 pieces dried mushrooms - soaked, drained and cut thin strips
• 1 tsp salt and 1/2 tsp msg to taste
• 2 tbsp chopped garlic
• 100 ml oil

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Preparation

• Heat oil, fry mushrooms for a few seconds, then add in garlic. Fry until aromatic.
• Add in meat shreds and continue to stir fry for a few seconds.
  
• Add in dried cuttlefish shreds. Fry until aromatic.
• Add in the shredded vegetables [onions, sengkuang and carrots]. Stir fry to mix all the ingredients well.
  
• Keep frying until the vegetables turned limp and cooked through.
  Add in seasoning.
• Add in leeks. Continue to stir fry vegetables until ingredients are well mixed and leeks are cooked. Taste to adjust seasoning.
  
• Dish up to serve with rice or wrap it with fresh lettuce leaves.