Taro Abacus Beads with Mushroom Pork Sauce

Name: Taro Abacus Beads with Mushroom Pork Sauce
Yield: Makes 4 servings as a main dish or 8 servings as part of a multicourse meal
Cuisine: Malaysian Hakka
Ingredients: 16 fresh or dried shiitake mushrooms, each about 2 to 3 inches wide; 6 green onions, including green tops, ends trimmed; Taro abacus beads; 2 tablespoons vegetable oil; 1 tablespoon minced garlic; 8 ounces ground pork; 2 tablespoons soy sauce; 1½ cups chicken broth, homemade or purchased; 4 teaspoons cornstarch; 1 tablespoon dark soy sauce; ¼ teaspoon salt; 1½ teaspoons sugar

Preparation info

Makes
4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

A glossy brown sauce freckled with bits of ground pork, mushrooms, and green onions cloaks chewy taro abacus beads. We ate this fresh pasta dish as a part of a multicourse Chinese meal at Doreen Ho’s home in Singapore. It can also be served as a satisfying main dish with a side of stir-fried greens.

Ingredients

Sauce

1½ cups chicken broth, homemade or purchased
2 tablespoons soy sauce

Asia
Malaysia
Singapore
China
Main course
Side dish

Method

For the Sauce

In a small bowl, mix the broth, soy sauce, dark soy sauce, cornstarch, sugar, and salt.

For the Stir-fry

Rinse the mushrooms. If using dried mushrooms, place in a small bowl and cover with hot water. Soak until soft, 20 minutes for thin caps to 2 hours for thick caps