Stir Fry Taro Stems Recipe by Pinkblanket's Kitchen
Cooking Instructions 45 mins or less 1 There are few Asian groceries but Hong Kong food market, located 30mins from our house, has adequate selection of fresh Asian produce. Bought taro stems from our last visit. There are many types of taro plant and not all taro plants/stems can be used in cooking. This particular type of taro stem is commonly used in stir fry. 2 Gather all ingredients. Peel some taro roots and cut into bite sized cubes. 3 Peel the outer layer of the stems and cut as shown in the pic below. Place in a deep pot or pan and boil until everything is soft and tender. 4 In the meantime, prepare the rest of the ingredients. Wash and clean few sprigs of Thai mints. Use only the leaves. Bruise the lemongrass. Crush and chop the chilies. 5 Mince onion and shallots (if using). 6 Remove boiled taro from the pot. Drain & Discard water. Heat 3-4 tbsp of natural oil in a pan, skillet or wok. Add minced onion, lemongrass, chillies and turmeric powder. 7 Sauté until aromatic and onion bits are translucent. Add taro root, the stem and Thai mints. Cook for further 4mins, stirring occasionally. Add few tablespoons or 1/4 cup of water. 8 Next add tamarind peel or if you do not have the peels, use 1 or 2 tbsp of lemon juice. Season with chicken bouillon and sugar to taste. Stir to mix. 9 Taste and adjust seasonings accordingly. Leave to cook for a minute then remove from the stove. Transfer to a serving dish and serve with steamed rice. 10 Variation: Instead of adding water, you can add coconut cream or coconut milk for a richer tasting gravy. 1 There are few Asian groceries but Hong Kong food market, located 30mins from our house, has adequate selection of fresh Asian produce. Bought taro stems from our last visit. There are many types of taro plant and not all taro plants/stems can be used in cooking. This particular type of taro stem is commonly used in stir fry. 1 There are few Asian groceries but Hong Kong food market, located 30mins from our house, has adequate selection of fresh Asian produce. Bought taro stems from our last visit. There are many types of taro plant and not all taro plants/stems can be used in cooking. This particular type of taro stem is commonly used in stir fry. 2 Gather all ingredients. Peel some taro roots and cut into bite sized cubes. 2 Gather all ingredients. Peel some taro roots and cut into bite sized cubes. 3 Peel the outer layer of the stems and cut as shown in the pic below. Place in a deep pot or pan and boil until everything is soft and tender. 3 Peel the outer layer of the stems and cut as shown in the pic below. Place in a deep pot or pan and boil until everything is soft and tender. 4 In the meantime, prepare the rest of the ingredients. Wash and clean few sprigs of Thai mints. Use only the leaves. Bruise the lemongrass. Crush and chop the chilies. 4 In the meantime, prepare the rest of the ingredients. Wash and clean few sprigs of Thai mints. Use only the leaves. Bruise the lemongrass. Crush and chop the chilies. 5 Mince onion and shallots (if using). 5 Mince onion and shallots (if using). 6 Remove boiled taro from the pot. Drain & Discard water. Heat 3-4 tbsp of natural oil in a pan, skillet or wok. Add minced onion, lemongrass, chillies and turmeric powder. 6 Remove boiled taro from the pot. Drain & Discard water. Heat 3-4 tbsp of natural oil in a pan, skillet or wok. Add minced onion, lemongrass, chillies and turmeric powder. 7 Sauté until aromatic and onion bits are translucent. Add taro root, the stem and Thai mints. Cook for further 4mins, stirring occasionally. Add few tablespoons or 1/4 cup of water. 7 Sauté until aromatic and onion bits are translucent. Add taro root, the stem and Thai mints. Cook for further 4mins, stirring occasionally. Add few tablespoons or 1/4 cup of water. 8 Next add tamarind peel or if you do not have the peels, use 1 or 2 tbsp of lemon juice. Season with chicken bouillon and sugar to taste. Stir to mix. 8 Next add tamarind peel or if you do not have the peels, use 1 or 2 tbsp of lemon juice. Season with chicken bouillon and sugar to taste. Stir to mix. 9 Taste and adjust seasonings accordingly. Leave to cook for a minute then remove from the stove. Transfer to a serving dish and serve with steamed rice. 9 Taste and adjust seasonings accordingly. Leave to cook for a minute then remove from the stove. Transfer to a serving dish and serve with steamed rice. 10 Variation: Instead of adding water, you can add coconut cream or coconut milk for a richer tasting gravy. 10 Variation: Instead of adding water, you can add coconut cream or coconut milk for a richer tasting gravy. 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