Taro
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
taro leaves
|
* |
| ¼ | cup |
chard stems
chopped |
* |
| 2 | each |
garlic cloves
crushed , optional |
|
| 1 | x |
oyster sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
taro leaves
|
* |
| 59 | ml |
chard stems
chopped |
* |
| 2 | each |
garlic cloves
crushed , optional |
|
| 1 | 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.
