Cooking With Chinese Taro: A Perfect Combination Of Taste And Health
by: wingsofsuccess
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Word Count: 418
While Chinese cooking is known for many different ingredients, Chinese taro is possibly the most popular in traditional Chinese cooking, and its use dates back for centuries. The Chinese model much of their food after the festivals they celebrate, bright colors and loud flavors dominate their plates; Manchurian, spring rolls, and many more recipes emerged.
Chinese taro is a starchy vegetable that grows in water rich soil underneath the ground. It has tall, thick stems that are covered in large triangular leaves. The vegetable is rich in carbohydrates, vitamin c and b-1, iron, potassium and thiamine. Because it grows in wet soil beneath the ground, the vegetable must be peeled to remove the muddy skin. Peel the vegetable until the white flesh is visible and there are purple markings. Depending on the size, the taro should be sliced to at least one fourth inch thick.
One of the most popular dishes that incorporates Chinese taro is Stewed Taro and Green Onions. In this dish, one pound of taro combines with garlic, peanut oil, soy sauce, hot water, and green onions to create a flavorful side dish to accompany any meal. It's important when using taro to follow a few basic guidelines. The wok is covered with oil and is ready to cook with when it begins to emit smoke. The taro can be added to the wok and after a light cook of 15-20 seconds, garlic can be added for flavoring. After the taro has browned, water can be added to the pan until it nearly covers the taro. Bring it to a boil and cook on medium flame for 15-20 minutes stirring regularly to make sure it doesn't stick to the bottom of the wok. The taro can be served with steamed rice for a perfect Chinese meal.
With a few simple tips and some time and patience, the art of cooking with Chinese taro can be easily mastered; it is a traditional Chinese vegetable that packs a lot of flavor in a healthful package.
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