Nutty and Chewy Seasoned Taro Stems
How to Make Delicious Taro Stem Seasoning/Stir-fry: A Perfect Side Dish
Nutty and chewy taro stem side dish with a satisfying texture
Main Ingredients
- 150-200g boiled taro stems
- 1/2 large green onion (scallion)
- 1 Cheongyang pepper (Korean red chili pepper)
Seasoning
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp perilla oil
- 1 Tbsp perilla seed powder
- Sesame seeds to taste
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp perilla oil
- 1 Tbsp perilla seed powder
- Sesame seeds to taste
Cooking Instructions
Step 1
To start this recipe, I picked up a pack of pre-boiled taro stems from the market. Using pre-prepared ingredients like these makes cooking so much easier!
Step 2
Just in case there’s any lingering bitterness, quickly blanch the taro stems in boiling water. After that, rinse them under cold water and gently squeeze out any excess water. They’re now ready for cooking.
Step 3
To make them easier to handle and eat, cut the long taro stems into 2 or 3 pieces. Feel free to adjust the size to your preference.
Step 4
In a pan, combine all the seasoning ingredients except for the perilla seed powder and sesame seeds: soy sauce, minced garlic, sugar, and perilla oil. Add the cut taro stems and gently mix everything together to ensure the stems are evenly coated with the seasoning. Thoroughly mixing is key for great flavor!
Step 5
Let the seasoned taro stems sit for about 10 minutes. This marinating step allows the flavors to deeply penetrate the stems, resulting in a much richer taste. While we wait, let’s get the other ingredients ready.
Step 6
While the taro stems are marinating, thinly slice the green onion lengthwise to match the length of the taro stems. Finely chop the Cheongyang pepper; this will add a pleasant spicy kick to the dish.
Step 7
Now it’s time to stir-fry! Heat your pan over high heat. Once you see the edges starting to bubble vigorously,
Step 8
reduce the heat to medium. Stir-fry the taro stems gently over medium heat, allowing them to cook and develop a pleasant chewy texture.
Step 9
When you notice the liquid from the taro stems and seasonings starting to reduce, add the sliced green onions and chopped Cheongyang peppers. Stir-fry them together. Your kitchen will start smelling wonderfully delicious at this point!
Step 10
Continue to stir-fry for just a short while longer, until the green onions and peppers are slightly tender. Be careful not to overcook, as this can make them lose their crispness.
Step 11
Once everything is nicely stir-fried, turn off the heat. Sprinkle the perilla seed powder (1 Tbsp) and sesame seeds over the dish, adjusting the amount to your liking for extra nuttiness.
Step 12
Gently mix in the perilla seed powder and sesame seeds. And there you have it – your delicious stir-fried taro stems are complete! This dish is perfect as a side for any meal or even as a snack. Enjoy your cooking!
