Stir Fry Savory Turnip Fillings

Stir fry savory turnip fillings is just so versatile. It can be used as fillings for not only homemade pau but also steam yambean dumplings (Chai Kuih). These savory turnip fillings can also be improvised into snacks like fried spring roll when wrapped with popiah skin and pie tee (a nyonya delight) when filled into pie tee shells. It’s also delicious eaten with rice, porridge or wrapped in lettuce leaves as a salad. The good news is, this can be cooked beforehand, cooled and leave in the refrigerator until needed.

There is also an all-vegetable version of this recipe, which can be found here.

This versatile dish can be used for the following recipes:

Steamed Yam Bean Dumplings (Chai Kuih)

Wholemeal Vegetable Steamed Buns

Homemade Savory Turnip Pau

Fresh Spring Rolls (Popiah)

Pie Tee

Print Recipe

Print Recipe

Stir Fry Savory Turnip Fillings

By Angie Liew of Huang Kitchen

Stir fry savory turnip fillings is just so versatile. It can be used as fillings for not only homemade pau but also steam yambean dumplings (Chai Kuih). These savory turnip fillings can also be improvised into snacks like fried spring roll when wrapped with popiah skin and pie tee (a nyonya delight) when filled into pie tee shells. It's also delicious eaten with rice, porridge or wrapped in lettuce leaves as a salad. The good news is, this can be cooked beforehand, cooled and leave in the refrigerator until needed.

Serving For

6people

Prep Time

20minutes

Passive Time

0minutes

Cook Time

20minutes

Serving For 6people

Prep Time 20minutes

Passive Time 0minutes

Cook Time 20minutes

Ingredients

Fillings

• 1kgturnipjicama/yam bean, choose small ones, julienned
• 100gfrench beanssliced thinly
• 100gCarrotjulienned
• 1/4cupcuttlefish stripssoaked and cut into thin strips
• 1clovegarlicminced finely
• 1/2cupdried prawnswash, soak in hot water, drain, chop
• 100gmeatoptional, diced
• 10dried chinese mushroomssoaked and diced
• 2tbspCooking Oilto stir fry fillings

Seasoning

• 1 tspchicken stock
• 2tbspOyster Sauce
• 1tsp chinese five spice powder
• 1tspwhite pepper
• 1tbsplight soy sauce
• 1tbspsugaradjust to taste
• 1tspsaltadjust to taste

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MetricUS Imperial

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Instructions

1. First prepare the ingredients. Chop garlic, cut mushrooms and meat (optional) into small cubes, julienned carrots.

   

   First prepare the ingredients. Chop garlic, cut mushrooms and meat (optional) into small cubes, julienned carrots.

2. And of course, cut or julienned the turnips (star of this dish).

   

   And of course, cut or julienned the turnips (star of this dish).

3. Heat up oil, sauté minced garlic till fragrant.

   

   Heat up oil, sauté minced garlic till fragrant.

4. Add chopped dried prawns and fry over medium high heat until golden brown.

   

   Add chopped dried prawns and fry over medium high heat until golden brown.

5. Then add in the cut mushroom followed by light soy sauce and stir fry until aromatic, about 2 minutes.

   

   Then add in the cut mushroom followed by light soy sauce and stir fry until aromatic, about 2 minutes.

6. Next add the minced meat (optional) and mix until well combined.

   

   Next add the minced meat (optional) and mix until well combined.

7. Add in 1 teaspoon of chinese five spice powder and mix well with the minced meat and cut mushroom.

   

   Add in 1 teaspoon of chinese five spice powder and mix well with the minced meat and cut mushroom.

8. Next add in the julienned turnips. Stir fry till heated through.

   

   Next add in the julienned turnips. Stir fry till heated through.

9. Add in sugar and continue to stir fry, about 10 minutes.

   

   Add in sugar and continue to stir fry, about 10 minutes.

10. Then add in ground white pepper, chicken stock granules and salt, to taste. Mix until well combined.

    

    Then add in ground white pepper, chicken stock granules and salt, to taste. Mix until well combined.

11. Lastly, add in julienned carrots, french beans for colour and cuttlefish for extra flavour.

    

    Lastly, add in julienned carrots, french beans for colour and cuttlefish for extra flavour.

12. Stir fry to mix thoroughly, taste and adjust seasoning if necessary.

    

    Stir fry to mix thoroughly, taste and adjust seasoning if necessary.

13. And we're done! Dish up and transfer to a casserole and when cooled, put in the fridge until needed.

    

    And we're done! Dish up and transfer to a casserole and when cooled, put in the fridge until needed.

Notes

Choose the smaller turnips as they tend to be sweeter.

If needed, drain the fried turnips well before using as fillings.

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So Enjoy!