📖 Instructions

1. Prep the Taro: Begin by peeling the taro root. This can be a little tricky, so be cautious with your peeler! Once peeled, cut the taro into 1/2-inch cubes. Aim for uniformity to ensure even cooking.
2. Blanch the Taro: Bring a pot of water to a boil. Gently drop in the taro cubes and blanch them for about 3-4 minutes. This helps to reduce the starchiness and gives them a head start in cooking.
3. Drain and Set Aside: Drain the blanched taro and rinse with cold water to stop the cooking process. Set aside while you prep the vegetables.
4. Chop the Vegetables: Wash and chop your chosen vegetables. For this recipe, I love using 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 cup of broccoli florets, 1/2 cup of sliced carrots, and 1/2 cup of snap peas. Feel free to swap in your favorites! I sometimes even toss in some mushrooms.
5. Prepare the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (or vegetarian mushroom sauce for a veggie option), 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, 1/2 teaspoon of sugar, and a pinch of white pepper. Make sure to mix well to avoid clumps.
6. Heat the Wok: Place a wok or large skillet over high heat. Add 2 tablespoons of cooking oil (I prefer peanut or canola oil). Let it heat up until it's almost smoking – this is crucial for that classic stir-fry sear.
7. Stir-Fry the Taro: Add the blanched taro cubes to the wok and stir-fry for about 5-7 minutes, or until they start to develop a golden-brown crust. Remove the taro from the wok and set aside.
8. Stir-Fry the Vegetables: Add the chopped vegetables to the wok and stir-fry for about 3-5 minutes, until they are crisp-tender. You want them to retain a bit of their crunch.
9. Combine and Toss: Return the stir-fried taro to the wok with the vegetables. Pour the prepared sauce over the mixture.
10. Cook Until Thickened: Stir continuously for 1-2 minutes, or until the sauce thickens and coats all the ingredients evenly. Be careful not to overcook, or the sauce might become too sticky.
11. Garnish and Serve: Remove from heat. Garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles. Enjoy every bite!