Unlike the normal Bang Kuang Char which is also call Jiu Hu Char , my mom's version of Bang Kuang Char has no cuttlefish in it . We are able to taste the natural sweetness of the turnips and carrot which is really appetizing . I used to smile like as if I have just received a big fat present whenever my mom cook this dish for me, years back when I was still a school kid. Gosh , that kind of feel long time ago eh.... LOL... Shhhhh.... Mom was saying this to me last night when I prepare this for dinner , " I used to cook this for your meal, now it is the other way round. You are cooking all the dishes that I used to cook " ..... I was smiling to myself thinking , was that a compliment .. I guess the answer is "Yes ".
BANG KUANG CHAR
2 medium size Turnip/ Bang Kuang ( peel and finely shred )
1 medium size Carrot ( peel and finely shred )
3 tbsp Cooking Oil
3 cloves Garlic ( chopped )
3-4 Dried Shitake Mushroom ( soak and thinly slice )
1 tbsp Water
2-3 tbsp Soya Sauce ( adjust according to own preference )
200g Pork ( cut into thin strips )
A dash of pepper to taste
1/ Heat 2 tbsp oil and add in chopped garlic . Stir fry till fragrant . Add mushroom and pork. Stir fry till pork are dry .
2/ Add shredded turnip and carrot . Stir lightly on medium high heat till all are well combine . Add in water bit by bit while stirring .
3/ Keep stirring for another 5-7 minutes . Add soya sauce, a pinch of salt, pepper and the remaining 1 tbsp of cooking oil . Stir for another 3 minutes .
4/ Dish up and serve immediately , wrap in lettuce and sambal belacan.
Tips : Using a pair of chopstick on the right hand and a turner on the left hand will make stirring easier and avoid breaking the fine turnip shreds .
I am submitting my post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love