I love love love the crunch and mild sweetness of turnip! There was once when Linh, from the Moms Bible Study Fellowship group prepared a turnip dish to go with Vietnamese bee hoon and shredded lettuce, mint leaves as well as bean sprouts, that lunch we had was so good, we couldn’t help but asked for more servings. We asked her for the recipe and we loosely gathered her verbal instructions to recreate this dish.
Ingredients: (Serves 4)
- 200g Pork belly
- 1 tablespoon Extra Virgin Olive oil
- 10 cloves of Shallots, sliced thinly
- 300g Turnip, sliced thinly
- Knorrs No MSG Chicken stock cube x 1
- 1 tablespoon Honey
- Coriander leaves as garnish
- Place pork belly in a pot of boiling water to blanch it.
- Slice the cooked pork belly according to the thickness you and your family prefer.
- Heat the EVOO in a hot pan and fry the thinly sliced shallots till fragrant and starting to brown.
- Add the sliced pork and stir fry for 1 minute.
- Add the thinly sliced turnip and stir fry till juices appear. Cover and simmer for 1 minute.
- Add the chicken stock cube and honey and continue to stir fry till all the turnip turned soft and juicy.
- Dish up and serve with coriander leaves as garnish.
A versatile dish, this stir fry turnip goes well with rice, noodles, bee hoon or even wrapped in lettuce leaves. We hope you will enjoy this flavourful dish as much as we do!
*Turnip is also known as jicama, yam bean, bang guang depending on which part of the world you are in.