1 taro, 150g(1/3 lb.) lean pork, 2 fried tofu skin wrappers, 4 dried shiitake mushrooms, 2 stalks of spring onions, 300g(2/3 lb.) rice noodles, 2T oil, some garlic, 10 cups of water.
SEASONINGS:
(1) 1/2T chinese rose wine, 1/2T sesame oil.
(2) 2T soy sauce, 1/2t chicken buillon powder, some white ground pepper.
PREPARATION :
1. Rinse lean pork and shred; Marinate with seasoning (1) for 30 minutes.
2. Soak dried shiitake mushrooms until soft, and then shred; Peel, rinse and dice taro; Rinse fried tofu skin wrappers and shred; Rinse spring onions and chop; Peel, rinse and dice garlic.
3. Pour 5 cups of water to a pot and bring to the boil; Add rice noodles and bring to the boil again; Remove, rinse in running water; Drain.
4. Heat a wok with 2T oil; Add diced garlic and stir-fry until fragrant; Add shredded mushrooms and stif-fry until fragrant.
5. Pour 5 cups of water and bring to the boil; Add shredded lean pork, shredded fried tofu skin wrappers, and diced taro; Cook over a low heat until done.
6. Add rice noodles and seasoning (2); Cook for 4 minutes; Garnish with minced spring onion. Ready to serve.
COOKING TIPS:
1. When handling taro, it is better to wear gloves as taro has saponin which could cause itchy.
2. Taro and banana should not be taken at the same time.
