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Ingredients
- 4 each taro leaves
- 1/4 cup chard stems chopped
- 2 each garlic cloves crushed , optional
- 1 x oyster sauce
Method
- Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi.
- Peel the taro.
- Soak in cold water until ready to cook.
- Boil in water to cover, or steam in a bamboo steamer.
- Serve plain as you would boiled potato.
- To season taro, drain and cut into cubes while still hot.
- Combine with chard and garlic.
- Heat a wok or skillet with just enough vegetable oil to coat the bottom.
- Stir-fry taro mixture for 1 minute.
- Serve hot or cold with dipping sauce if desired.
