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Sauteed Mixed Vegetables In Taro Nest

Sauteed Mixed Vegetables In Taro Nest is built on Salt, Water Chestnut, Celery, Chinese Celery, and Carrot. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 40 g
• 40 g
• 1 tbsp
• 40 g
• 4 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 4 cup
• 8 tbsp
• 2 tsp
• 1 tsp
• 4 cup

Method (preview)

1. 1

   (Equipment needed: two small metal strainers) ** (Any combination of vegetables can be used, according to the season and the cook’s preference)

2. 2

   For taro nest, cut taro length ways into thin (3 mm) slices.

3. 3

   Cut two-thirds of slices into thins strips (for edge of basket).

4. 4

   Cut remaining one-third into strips 1.

5. 5

   Marinate with salt for 1 hour.

6. 6

   Then rinse under cold running water for 3 hours.

7. 7

   Drain and mix with cornstarch.

8. 8

   Form woven basket on inside of one mold.

9. 9

   Lay second mold on top.

10. 10

    Deep-fry mould-framed taro over low flame.

11. 11

    Slice each mushroom into four.

12. 12

    Halve each fungus.

13. 13

    Remove snow pea strings.

14. 14

    Cut celery diagonally.

15. 15

    Cut carrot into patterned pieces.

16. 16

    Mix sauce ingredients well.

17. 17

    For garnish (optional)

18. 18

    Slice black mushrooms.

19. 19

    Peel tomatoes, remove seeds and cut each into 4 slices.

20. 20

    Cut baby corns and mustard green stems in half.

21. 21

    Drain black fungi.

22. 22

    To cook 1.

23. 23

    Bring garnish seasoning ingredients to the boil, add mustard green stems and black mushrooms for 1 minute.

24. 24

    Add remaining garnish ingredients and bring to the boil again for another minute. Drain and trim. 2.

25. 25

    Bring seasoning ingredients to the boil, add all

26. 26

    “sauteed vegetables” ingredients except snow peas and cook for 1 minute.

27. 27

    Remove vegetables.

28. 28

    Blanch snow peas in boiling oil for 1 minute, and remove when crisp.

29. 29

    Pour excess oil out of wok.

30. 30

    Add sauce and all “sauteed vegetables”.

31. 31

    Saute for 1 minute.

32. 32

    To present 1.

33. 33

    Place taro basket in middle of serving dish.

34. 34

    Arrange trimmed vegetable garnish strips around basket (see photograph).

35. 35

    Place sauteed vegetables in basket.