Jiu Hu Char- Fried Yam Bean with Shredded Cuttlefish

Shimmering Rain of Fortunes

Yam bean is a good source of dietary fibre which help us feel full longer and regulate digestion.

2 tablespoons	cooking oil
100 g	minced chicken breast (skinless)
3 cloves	garlic sliced
50 g	shredded dried cuttlefish, soaked for 5 minutes
400 g	yambean/sengkuang julienned
1 small	carrot julienned
3-4 leaves (about 150 g)	cabbage shredded
5	dried Shiitake mushrooms, soaked in hot water to soften, thinly sliced
7-8 pieces	lettuce leaves, ground white pepper, to taste
2 tablespoons	MAGGI® Thai Chilli Sauce or MAGGI® Chilli Sauce

Firstly, heat cooking oil in a wok. Add in garlic and shallots and stir fry until aromatic.
Next, add in minced chicken and stir for another 3 – 4 minutes. Then, add in dried cuttlefish and mushroom. Stir all the ingredients well for another 2 minutes.
Add in remaining vegetables, pour in seasoning mix and stir fry for 2 – 3 minutes. Cover with lid and leave to simmer on low heat until the vegetables soften. Add more water if you prefer more sauce.
Lastly, season with ground white pepper if necessary.
Dish out and serve immediately with fresh lettuce leaves and MAGGI® Thai Chilli Sauce or MAGGI® Chilli Sauce - Thai.