Name: Stir-Fried Taro Abacus Beads and Vegetables
Yield: Makes 3 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Singapore Hakka
Ingredients: 8 sprigs flat-leaf parsley or cilantro; 4 teaspoons soy sauce; 1 teaspoon Asian sesame oil; 2 teaspoons minced garlic; 3 ounces pressed tofu; 3 tablespoons vegetable oil; 1 tablespoon oyster sauce; 2 tablespoons dried shrimp (optional); 2 teaspoons sugar; ½ teaspoon ground black pepper; Taro abacus beads; 6 dried or fresh shiitake mushrooms, each about 2 to 3 inches wide; 2 green onions, including green tops, ends trimmed; 3 tablespoons chopped salted radish; 2 tablespoons chopped shallots; 2 medium carrots (about 4 ounces total); ½ teaspoon five-spice powder; ½ teaspoon salt

Preparation info

Makes
3
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

I love the intriguing contrast of textures and flavors in this stir-fried pasta dish: chewy taro abacus beads, crisp carrot shreds, bits of salty radish, dried shrimp, and meaty mushrooms. Eat this vegetarian main-dish pasta with a light simple soup and a platter of stir-fried greens. To simplify last-minute cooking, shape and boil the taro abacus beads a day or two ahead. This recipe is adapted from Malaysian Gourmet.