4 to 6servings as part of a multicourse meal
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.