Similar to the potato in texture, taro has a sweet and pungent taste, and packs more benefits. It is beneficial to the digestive system and the Lung/Large Intestine as well. Try this simple recipe.

Yields1 Serving
 1 taro root, peeled and chopped into 1 inch pieces
 1 tablespoon oil
 Salt to taste
 1 teaspoon mushroom powder
 Water, as needed
 Generous splash of soy sauce
 Black pepper to garnish, optional
1

Heat the oil in a wok.

2

Stir in the taro root.

3

As you continue to stir, add in a little water at a time as needed.

4

Once the taro begins to get soft, add more water, the mushroom powder, salt and soy sauce.

5

Lower the heat and cover.

6

Allow it to gently boil until soft, generally within 10 minutes. Add water if necessary.

7

When done, remove from heat and add a generous sprinkle of black pepper (optional).

CategoryCooking Method

Ingredients

 1 taro root, peeled and chopped into 1 inch pieces
 1 tablespoon oil
 Salt to taste
 1 teaspoon mushroom powder
 Water, as needed
 Generous splash of soy sauce
 Black pepper to garnish, optional

Directions

1

Heat the oil in a wok.

2

Stir in the taro root.

3

As you continue to stir, add in a little water at a time as needed.

4

Once the taro begins to get soft, add more water, the mushroom powder, salt and soy sauce.

5

Lower the heat and cover.

6

Allow it to gently boil until soft, generally within 10 minutes. Add water if necessary.

7

When done, remove from heat and add a generous sprinkle of black pepper (optional).

TARO ROOT SIDE DISH

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