SEASONINGS:
1/2t salt, 1/4t sugar, 1 cup of stock.
PREPARATION :
1. Rinse taro with skin on; Add water until covering the taros; Bring to the boil over a high heat; Simmer over a low heat for 20 minutes; Remove and soak in cold water for a while; Peel and cut into 2 halves. (if the taros are too small, it is better to skip the cut)
2. Rinse and mince spring onions.
3. Heat a wok with 2t oil; Add minced spring onion and stir-fry until fragrant; Add taros and seasoning; Bring to the boil; Simmer over a low heat with a lid until soft and a little bit muddy. 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.
