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Have you tried Taro before😊? It is eaten after it’s cooked & has a mildly sweet taste. The aroma is undeniably amazing🥰 & can fill the whole kitchen while being cooked. I love this ingredient ever since I was a kid, either in a sweet dessert (bubur cha cha) or savory dishes such abacus seeds (shun poon ji).
Today, I’m sharing a savory version of it – Taro Rice with Chinese mustard greens 芋头芥菜饭 (Yùtou jiècài fàn). Instead of cooked white rice, we love to make flavored rice dishes like this and serve alongside with stir-fried veggies, tofu, and a clear umami ABC soup (made with tomatoes, corn, potato, onion, and Sichuan zha cai) for lunch or dinner.
– 450 g Jasmine rice about 2 cups, cleaned
– ¼ cup chopped shallots
– 1½ cup fresh taro cubes
– 625 ml water + 2 tablespoons umami seasoning
– 5 caps of Shiitake mushrooms softened & chopped
– 1 cup chopped Chinese mustard greens or other vegetables
– oil for cooking
Seasoning: 1 tablespoon vegan ‘oyster’ sauce (recipe for homemade version on my blog), 1 tablespoon soy sauce, 1 teaspoon dark soy sauce thick, ¼ teaspoon Chinese 5-spice powder, white pepper to taste
In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Then, cook mushrooms until aromatic.
Add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan ‘oyster’ sauce & soy sauce.
Place in the cleaned rice & season with the rest of the ingredients.
Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.
Add in the liquid and turn on the rice cooker. Serve warm when ready.
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