A traditional Nyonya dish of stir-fried yambean with shredded cuttlefish served with local lettuce and sambal belacan.
Recipe type: Vegetables
Cuisine: Nyonya
  • 1 kg yambean - peeled and cut into thin strips
  • 1 carrot - peeled and cut into thin strips
  • 1 small cabbage (about 400g) - cut into thin slices
  • 6 dried shiitake mushrooms - soaked in hot water till soften
  • 250 g pork belly
  • 80 g dried shredded cuttlefish
  • 4 shallots - chopped
  • 4 cloves garlic - chopped
  • ½ tbsp dark soy sauce (for color)
  • ¾ to 1 cup water (adjust accordingly)
  • Light soy sauce - to taste
  • Salt - to taste
  • Lettuce
  1. Blanch pork belly in a pot of boiling water for about 8-10 minutes. Remove and cut into thin bite-sized strips and set aside.
  2. Cut off stems from mushrooms. Squeeze excess water away and cut into thin slices. You may pour the soaking water into the wok if you wish.
  3. Heat up oil in a wok. Stir fry shallots and garlic till fragrant. No need to brown. Pour in the shredded cuttlefish and fry till fragrant followed by the pork belly and mushrooms. Then add carrots, cabbage and yam bean and continue to stir-fry.
  4. Season with some salt, light soy sauce and dark soy sauce and mix everything well. Add some water so that it won't be too try. Cover the wok and let it cook for about 10-15 minutes until all the vegetables have softened.
  5. Taste before serving and adjust seasoning if necessary. Turn off heat and dish out. Serve with fresh lettuce leaves and sambal belacan.
Cooking Notes
1. If you are planning to eat this dish wrapped with lettuce, don't add too much water or it will be very soupy and messy to wrap.
2. Add more dark soy sauce if you prefer a darker color.
3. You may omit the pork if you are a vegetarian.
Recipe by Souper Diaries at https://souperdiaries.com/jiu-hu-char/