Taro with Beef

Taro, believed to be one of the earliest cultivated plants, is usually grown for its edible, starchy corm. Taro is generally grown in paddy fields and likes damp, moist, and even swamp-like conditions. Taro should not be eaten raw, but it is completely safe (and tasty) when cooked. Taro can be roasted, baked, boiled, fried, etc, and it has a sweetly nutty flavor because of its natural sugars. The starch is easily digestible and often used in baby food. When making this dish with taro, I usually just put all the materials into a slow cooker or pot and go from there, but numerous other cooking methods work for cooking taro - braising with pork or beef, taro dumplings, bird's nest, and so on. Taro cake is also a delicacy eaten during Chinese New Year. In addition, taro can be used in desserts such as tong sui, bubble tea (one of my favorite flavors!), ice cream, and other desserts. Now that you've read about all these foods with taro, why don't you give this recipe a try?

Taro with Beef

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				taro, chunked
				beef, chunked	I made both the chunks about half to 3/4 inch on each side.
				soy sauce
				garlic, minced
				ginger, minced

Methods:

1. Place all materials into a pot and heat until meat cooked and taro softened. You can also throw all the materials into a slow cooker for a few hours and let that do all the work!