Stir-fried cuttlefish with vegetables recipe (jiu hu char)

Soak mushrooms in hot water for 10 minutes or until soft. Drain and squeeze to remove excess water. Remove and discard stems, then thinly slice remainder and set aside.

Bring 2L water to the boil in a large saucepan or stockpot. Add pork, reduce heat to medium and cook for 3 minutes. Remove pork, set aside to cool and reserve the broth. When pork is cool enough to handle, remove and discard the rind, then cut the meat into thin strips. Set aside.

Combine cuttlefish and vinegar in a bowl, stand for 2 minutes, then squeeze to remove excess vinegar. Set aside.

Heat oil in a wok over medium–high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add pork and stir-fry for 3 minutes. Add mushrooms and carrots, and stir-fry for a further 2 minutes. Add yam beans, onions and leek, and stir well to combine. Add 250ml reserved pork broth and cabbage, season with salt and stir well to combine. Reduce heat to low, then cover and cook, stirring occasionally, for 10 minutes. Add the cuttlefish and cook for a further 10 minutes or until pork and cuttlefish are tender and most of the liquid has been absorbed; it should be soggy but not dripping wet; add more pork broth, if neccessary.

Spoon stir-fry into lettuce leaves and serve with sambal belachan.

* Dried shiitake mushrooms and dried cuttlefish are from Asian food shops.

* Yam beans, available from selected greengrocers and Asian food shops, have a crisp texture and refreshing mild flavour.

DRINK 2010 Mt Difficulty ‘Target Gully’ Riesling ($29)

As seen in Feast magazine, Issue 6, pg49.

Photography by Anson Smart.