Visit our other international cooking sites  



 

CATEGORIES

Beef
Chicken
Crab
Dessert
Dumpling, Bun & Dim-Sum
Fish
Frog & Venison
Lamb, Goat & Mutton
Noodles, Rice & Porridge
Other Poultry
Other Seafood
Pork
Salad & Appetizers
Shrimps & Prawns
Soup
Taro
Tofu
Vegetables


Great Chinese Food!
Chinese Food For All!







 
Welcome to our Website
RICE NOODELS WITH TARO
 

Font size: A A A
 

       Enlarge image
 
RATING:   Read Reviews
 
 
INGREDIENTS :
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.
 
POPULAR RECIPE