This taro stir-fry with scallion oil is incredibly simple, requiring just eight ingredients. Ready in under 30 minutes, this dish is surprisingly delicious despite its ease of preparation!
A Regional Dish I Grew Up With
This taro stir-fry with scallion oil is a traditional home-cooked dish from Zhejiang Province in Eastern China. It holds a special place in my heart, as my grandmother and aunt frequently prepared it during taro season in early autumn.
It’s one of the easiest methods I know for cooking taro. The scallions enhance the taro’s nutty flavor without overwhelming it, creating a comforting, homey dish that’s quick to prepare!
Although this dish may be unfamiliar to many, a reader recently requested it. I immediately recognized the request and was inspired to showcase the versatility of taro.
A Use for Small Taro
All previous taro recipes featured large taro, but this time, we’re using small taro, roughly the size of a baseball.
Small taro has a distinct texture compared to its larger counterpart, which is often used in Cantonese cuisine. While large taro is starchier and drier, small taro is denser and has a slightly chewy texture, akin to the difference between starchy potatoes like Russets and waxy potatoes like Yukon Golds.
Some might describe small taro as slippery or even slimy. However, I find it perfectly pleasant in this dish and prefer it over large taro!
Small taro is also commonly used in soups, where it can thicken the broth without the need for cornstarch.
Additional points:
- When selecting small taro, look for firm ones with a smooth surface and no signs of mold.
- Cooking time may vary between in-season and out-of-season taro. Fresh, in-season taro cooks faster, so adjust the cooking time accordingly. The taro is done when it is fork-tender, similar to a potato.
- While I am not allergic to taro skin, it can irritate some individuals. I wore gloves while peeling the taro for the photos to highlight this point. However, I typically do not wear gloves when handling taro. If you have sensitive skin, I recommend wearing gloves!
Taro Scallion Stir-fry Recipe Instructions
Begin by peeling the taro and cutting it into 1-inch (2.5 cm) chunks. If you have sensitive skin, use gloves for this step!
Heat your wok over medium heat, adding the oil and the white parts of the scallions. Cook for 1-2 minutes until fragrant, then add the taro.
Add 1 cup of water along with salt, sesame oil, vegetarian oyster sauce, and ground white pepper. Stir to combine.
Cover and cook over medium heat for 12-15 minutes, or until the taro is tender. Check periodically and add more water if necessary to prevent sticking, as the water will evaporate.
Once the taro is tender and most of the liquid has evaporated (there should be some thickened sauce), stir in the green parts of the scallion. Taste and adjust seasoning with salt if needed. Serve and enjoy!
