Black pepper and taro cubes
Overview
The taro is blanched until it is medium ripe and then stir-fried with some refreshing vegetables. It is a dish that Cat ate in a vegetarian restaurant. At that time, I felt that the soft and glutinous taro tasted authentic. I fried it with some lettuce slices and carrot slices. It was light yet delicious. After returning home, I have always thought about making this vegetarian dish myself, but I don’t know what I thought about it later. I actually added black pepper sauce and cooked it together, turning the original light and original dish into a rich and fragrant dish. Fortunately, the taste is not bad, and it is also a delicious vegetarian dish without adding meat.
Tags
Ingredients
Steps
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Soak the fungus, peel and wash the taro, lettuce and carrot.
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Slice the carrots and lettuce, then blanch them together with the fungus until they are raw, rinse and set aside.
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After the water in the small pot boils, add the diced taro and cook until 8 mature, then take it out.
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Heat the pot, add oil, and fry the diced taro until fragrant.
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Leave the oil in the pot and sauté the black pepper sauce until fragrant.
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Add the fried diced taro into the pan and stir-fry evenly.
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Then put the carrots, lettuce slices, and fungus that have been blanched in water in advance into the pot and stir-fry.
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Add appropriate amount of salt, sugar, light soy sauce and oyster sauce.
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Before serving, use a little cornstarch water to thicken the sauce.
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Stir well over high heat and serve.
