Spicy Steamed Taro
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. Finally, tear off the skin of the taro, and the taro will produce hot steam and have a soft and sticky texture. Taro boiled in water was delicious when I was a kid. Now, I'm going to use some ingredients and seasonings to make taro more delicious. In this recipe, we need to peel the taro. I suggest wearing gloves to do the peeling work, as raw taro can irritate your skin. For steaming, use a ceramic or other heat-resistant plate. In addition, please be careful with the steam. Wear scald-proof gloves or oven mitts to avoid steam burns. This recipe is cooked in two stages. First, we slightly brown the taro in the wok, then transfer the taro to a plate, pour the sauce over the taro, and steam it.
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
Calories: 315kcalCarbohydrates: 49gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 277mgPotassium: 1135mgFiber: 8gSugar: 3gVitamin A: 585IUVitamin C: 59mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!