A quick tip to keep your taro leaves fragrant, vibrant, and green without turning yellow:
Preparation for stir-frying taro leaves
– Remove the tough, older parts of the leaves, keeping only the tender, edible portions. There might be some weeds mixed in, so make sure to clean and pick through the leaves thoroughly.
– Prepare a large basin of clean water, add 2 tablespoons of salt, and stir to dissolve. Soak the taro leaves for about 10 minutes.
– Meanwhile, pick and finely chop the garlic, and prepare some chili if you prefer a spicier dish.
Fresh Taro Leaves
The right way to stir-fry taro leaves
– Heat a wok or a large pan, add some cooking oil, and sauté the garlic and chili (if using) until fragrant. Ensure that the taro leaves are dry before adding them to the wok, and then stir-fry.
– Turn the heat up high and stir-fry quickly for about a minute. Once the taro leaves have wilted, season with salt and seasoning powder to taste. Toss to combine, and then serve immediately.
Stir-fried Fresh Green Taro Leaves
Taro leaves are a popular choice nowadays, known for their fresh, fragrant, and crispy texture, packed with nutritional value, and suitable for all ages.
Notes on stir-frying taro leaves:
– Soaking the leaves in salted water beforehand helps remove any impurities and ensures the leaves remain crisp and tender during cooking.
– Stir-frying taro leaves requires high heat and quick cooking to prevent the leaves from turning yellow or black, preserving their nutritional content.
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