Stir-fried taro stalks with pickled vegetables

Stir-fried taro stalks with pickled vegetables

Overview

This kind of taro stalk only grows in moist places near water. The locals call it water taro. The cut taro stalks have no numbing smell and can be fried or eaten together with sour bamboo shoots. Boiling taro stalks with sour bamboo shoots is also a famous side dish in southwestern Yunnan. Of course, if you don’t have this kind of taro stalks around you, please don’t eat taro stalks at will. After all, the numbing taste of taro stalks is unpleasant!

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Ingredients

Steps

  1. Tear off the skin of the taro stems with your hands and cut them into small sections about 4 cm long.

    Stir-fried taro stalks with pickled vegetables step 1

  2. Wash the taro stems in water, blanch them in a pot of boiling water and take them out.

    Stir-fried taro stalks with pickled vegetables step 2

  3. Shred the ginger and garlic, and cut the pepper into small pieces and set aside.

    Stir-fried taro stalks with pickled vegetables step 3

  4. Prepare some water pickles.

    Stir-fried taro stalks with pickled vegetables step 4

  5. Heat oil in a wok, add chili, ginger and garlic and stir-fry until fragrant.

    Stir-fried taro stalks with pickled vegetables step 5

  6. Add the blanched taro stems and stir-fry.

    Stir-fried taro stalks with pickled vegetables step 6

  7. Add the pickled vegetables and stir-fry for a while.

    Stir-fried taro stalks with pickled vegetables step 7

  8. Add appropriate amount of salt and a little MSG, stir-fry evenly and then serve.

    Stir-fried taro stalks with pickled vegetables step 8