Braised Taro with Coconut

Name: Braised Taro with Coconut
Cuisine: Chinese
Ingredients: 2 to 3 cups taro, peeled and chopped in chunks; 1 large clove garlic, crushed; Grated or desiccated (but not sweetened) coconut or coconut milk; Grated or desiccated (but not sweetened) coconut or coconut milk; Grated or desiccated (but not sweetened) coconut or coconut milk; Grated or desiccated (but not sweetened) coconut or coconut milk; (Winter mushrooms); (Duck or chicken); (Duck or chicken); Soy sauce (light or dark, or a little of both); Soy sauce (light or dark, or a little of both); Soy sauce (light or dark, or a little of both)

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

2 to 3 cups taro, peeled and chopped in chunks
1 large clove garlic, crushed
Grated

Asia
China
Main course

Method

Heat oil in saucepan or casserole; sauté garlic (and any meat and/or mushrooms to be added), then add taro. Stir and cook until lightly browned. Season with soy sauce(s) or salt; add coconut, and finally ½ to 1 cup water (if you are not using coconut milk). Simmer until taro is tender — the length of time will depend on the taro, from 15 minutes to an hour. Adjust seasoning and serve.