Ingredients with Measurements:
- 1 pound pork loin, sliced thinly
- 1 pound taro root, peeled and sliced into thin rounds
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Wok or large skillet
- Cutting board and knife
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, sugar, and a pinch of salt and pepper. Set aside.
2. Heat the wok or skillet over high heat. Add vegetable oil and swirl to coat.
3. Add sliced pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove from the wok and set aside.
4. Add sliced taro and stir-fry for 5-6 minutes until slightly browned and tender. Remove from the wok and set aside.
5. Add sliced onion and minced garlic to the wok and stir-fry for 1-2 minutes until fragrant.
6. Add the cooked pork and taro back to the wok and stir-fry for 1-2 minutes to combine.
7. Pour the sauce mixture over the pork and taro and stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Pork loin can be substituted with chicken breast or beef sirloin.
- Taro root can be substituted with sweet potato or yam.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Use different types of meat or protein such as shrimp or tofu.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the pork and taro thinly for even cooking.
- Use a sharp knife to peel and slice the taro root.
- Don't overcrowd the wok or skillet to ensure even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Steamed rice or noodles.
- Stir-fried vegetables such as bok choy or broccoli.
Suggested side dishes:
- Egg rolls or spring rolls.
- Hot and sour soup or wonton soup.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the taro is not cooked through, cover the wok or skillet with a lid and let it steam for a few minutes.
Food safety advice:
- Make sure to cook the pork and taro to an internal temperature of 145°F and 165°F respectively.
Food history:
- Taro root is a staple in many Asian cuisines and is often used in savory dishes.
Flavor profiles:
- Savory, slightly sweet, and earthy.
Serving suggestions:
- Serve hot as a main dish.
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