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4 to 6
servings as part of a multicourse mealEasy
Published 2012
Ground bean sauce, made from fermented soybeans, robustly seasons a sauce that coats chunks of smooth, sweet taro, a starchy tuber. This hearty vegetable dish tastes almost like a Chinese version of potatoes in gravy. In fact, if you can’t find the small, shaggy, dark-skinned taro, use potatoes instead. You can also serve this dish in Western meals, as a companion to meat.
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