Taro contains dietary fiber, vitamins, starch and other ingredients. It has a soft and sticky texture after being cooked. Taro can also be made into starch. Taro is more common in southern China. When I was a child, the most common way to eat taro was to wash it without peeling it, put it in a pot, add a lot of water, and cook it for a long time. When it was cooked, we’d tear off the skin of the taro, and the taro would vent hot steam and have a soft and sticky texture. Today, I’m sharing my own taro recipe: Jing’s spicy steamed taro.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
Taro boiled in water was delicious when I was a kid. Now, I’m going to make spicy steamed taro. I’m going to use some ingredients and seasonings to make taro more delicious. I like to eat the smaller red-budded taro because it is softer.
In this recipe, unlike the boiled taro I ate as a child, we first need to peel the taro. Please note that taro contains calcium oxalate that may make your hands itchy and irritated if you are allergic to it. So, I suggest wearing gloves when peeling the taro. When steaming, use a ceramic plate or other heat-resistant plate. In addition, since this recipe uses the cooking method of “steaming,” please be careful. The temperature of steam is higher than that of boiling water. So please wear scald-proof gloves and don’t let the steam burn you.
Spicy Steamed Taro
Equipment
Ingredients
- 600 g taro
- 50 ml oil
Sauce
- 7 ml oyster sauce
- 8 cloves garlic chopped
- 3 fresh xiaomila chili peppers chopped
- 10 ml light soy sauce
- 30 ml water
Season and garnish
- 5 green onions (chopped)
- 5 ml light soy sauce
Instructions
- Prepare the ingredients. Wash them clean.
- Peel the taro, clean it and cut it into bite-sized pieces.
- Chop the garlic cloves and chili peppers. Chop the green onions.
Prepare the sauce:
- Put the garlic and chili pepper in a bowl, add 10ml (2 tsp) light soy sauce, 7ml (1 ⅓) oyster sauce, and 30ml (2 tbsps) water, and mix well.7 ml oyster sauce, 8 cloves garlic, 10 ml light soy sauce , 30 ml water, 3 fresh xiaomila chili peppers
Cook the Taro:
- Add 50ml (3 tbsp + 1 tsp) of oil to the pot, add the taro, and stir-fry over medium heat until the taro turns slightly yellow. Drain the taro, leaving the oil in the wok for later use.50 ml oil, 600 g taro
- Pour the sauce over the taro.
- Add an appropriate amount of water to the bottom layer of the steamer and place the plate with the taro on the second layer. Cover with a lid. Once the water boils, continue cooking over medium-low heat for 20 minutes.
- Transfer the steamed taro to a serving plate. Season with 5ml (1 tsp) of soy sauce and sprinkle with the chopped green onion.5 green onions (chopped), 5 ml light soy sauce
- Heat the remaining oil in the wok to 150°C (302°F). Pour it on the chopped green onion to stimulate the aroma of the green onion.50 ml oil
- Serve.
Notes
- You can adjust the steaming time according to your preferred taste. If you like to eat softer taro, you can increase the cooking time appropriately.
- Be careful of the steam, please use scald-proof gloves.
- I suggest wearing gloves to do the peeling work as the calcium oxalate in raw taro is a skin irritant.
Nutrition
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