Jiu Hu Char Improvised

This is an improvised dish. A original Jiu Hu Char recipe can be found on a September 2005 posting.

Due to lack of original ingredient resource, we have decided to improvise. For turnip we substitute with cabbage, for dried cuttlefish we substitute with dried shrimps.

Ingredients:

1. half an onion - thin & finely sliced
2. 2-3 medium carrots - thin & finely sliced
3. half a cabbage - thin & finely sliced
4. 1 pork rib steak - thin & finely sliced
5. handful of dried shiitake mushrooms - reconstitute & finely sliced
6. handful of dried shrimps - reconstitute & pounded
7. 2-3 tbsp cooking oil

Method:
Apply same method as cooking the original Jiu Hu Char.


First fry onion and pork.


When the pork turns white, and onions start to soften, add the reconstituted shiitake mushrooms.


Fry till fragrant.


Then add all other ingredients - sliced carrots & cabbage.


Pour in 2-3 tbsp of the water used to reconstitute the shiitake mushrooms. The bits at the bottom of the water can be left out.


Start to stir well and let fry.


Lower the heat and let fry for 5-10mins with a lid.


Stir and fry adding the water from reconstituting mushrooms if needed. Let fry slowly for another 5mins or until cabbage starts to soften. Serve immediately while hot, or store for the following day.