"Ju Hu Char"

This is another favourite among the Nyonya or the chinese community especially during Chinese New Year.

Many people or home chefs has different ways of cooking it.Some people called it "Bang Kwang char" - literally means Fried Turnips.

Anyway, here's my recipe that I learned from my mom.It is up to you how large the portion you want but m cooking smaller portion.You can cook more once u are familiar with it.I guarantee that you will like this one compare to those Nyonya or Penang restaurant that sells "Ju Hu Char"

Ingredient

1 Turnips - cut into thin strips
1 carrot (big & long) - cut into strips
1 cabbage - shred
75g of Ju hu (dried cuttle fish strips)
10 dried black mushrooms (to be soaked in water) - thin slice after soaking
200g lean pork (cut into strips & marinade with soya sauce,pepper & corn starch) - thin strips
3 Big onions (if your onion is small like golf ball use about 5 -6pcs) - thin strip
10 cloves of chopped garlic
Oyster Sauce to taste
sesame oil
sugar
salt
Hua Tiao wine

METHOD
1) Heat up the wok with oil and add the garlic.Fried until u smell the garlic
2) Add in pork,ju hu,mushrooms,turnips & carrot - fried until everything incorporated well & fragrant. Add in 3 tbsp osyter sauce,1tsp sugar,& few pinch of salt (everything is to taste) & a cap of hua tiao wine
3) Then add in the cabbage & onion (this 2 must be last cos they cook faster).
4) Should the wok looks dry, you may add in some water as you need to sort of let the whole thing simmer for sometime (may be 20 min -use low fire during this time or else it will burnt). This is to allow all ingredients' flavour to come out & mix together. After that add a few drops of sesame oil
5) Finally when is ready to serve, sprinkle some fried shallots. Prepare some chinese lettuce or "sang choi" to wrap together with sambal belacan.

NOTE - any left over, it can be use for "Kiam Chai boey".Makes it more tastier.