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Taro

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Submitted by EvJane

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

4 4
EACH EACH TARO LEAVES *
¼ 59
CUP ML CHARD STEMS
chopped *
2 2
EACH EACH GARLIC CLOVES
crushed , optional
1 1
X X OYSTER SAUCE *

Directions

Other names for taro are dasheen, elephant’s ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi.

Peel the taro.

Soak in cold water until ready to cook.

Boil in water to cover, or steam in a bamboo steamer.

Serve plain as you would boiled potato.

To season taro, drain and cut into cubes while still hot.

Combine with chard and garlic.

Heat a wok or skillet with just enough vegetable oil to coat the bottom.

Stir-fry taro mixture for 1 minute.

Serve hot or cold with dipping sauce if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 8 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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