This taro stir-fry with scallion oil is so simple, with just 8 ingredients. It takes less than 30 minutes to make, but despite its simplicity, it’s surprisingly delicious!
If you aren’t from Zhejiang Province, this is probably the first time you’re seeing it, but I encourage you to try it and enjoy a taste of my childhood.
A Regional Dish I Grew Up With
This taro stir-fry with scallion oil is a regional home cooking dish from Zhejiang in Eastern China. I grew up with it—my grandma and aunt used to cook it often during taro season in early autumn.
It’s one of the easiest ways I know to cook taro. The scallion complements the taro exceptionally well—aromatic without overpowering that nutty flavor. It’s comforting, homey, and fast!
While not many people have seen this dish, a reader recently requested it. I immediately recognized what she was talking about, and took the cue to present how versatile taro can be.
A Use for Small Taro
All of the taro recipes we’ve posted thus far have called for large taro (never heard of taro? read all about it here). This time, we’re using small taro, which are about the size of a baseball.
Small taro has a unique texture compared to the large one, which is often used in Cantonese cooking. Large taro is starchier and drier, while small taro is denser and has a slight chewy texture. It’s similar to the difference between starchy potatoes like Russets and waxy potatoes like Yukon Golds.
Some would also say the small taro has a slippery or even slimy texture. However, in this dish, I don’t find the taro slimy at all. I actually prefer the small taro!
Small taro are often used in soups too. They can help to thicken a soup without cornstarch.
Additional points:
- When looking for small taro, choose firm ones with a smooth surface and no signs of mold on the skin.
- Cooking time will vary with in-season taro vs. out-of-season taro. Fresh taro in season cooks faster. You may need to adjust the cooking time. The taro is done when it is fork-tender, like a potato.
- I am not allergic to taro skin, but for some people, the taro can be a skin irritant. I wore gloves when I peeled the taro for the photos in this post to call attention to this point. However, I personally don’t usually wear gloves when handling taro. If you have sensitive skin, wear gloves!
Taro Scallion Stir-fry Recipe Instructions
Peel the taro, and cut them into 1-inch (2.5cm) chunks. If you have sensitive skin, wear gloves for this!
Heat your wok over medium heat, and add the oil and the white parts of the scallions. Cook for 1-2 minutes until fragrant. Add the taro.
Add 1 cup water along with salt, sesame oil, vegetarian oyster sauce and ground white pepper. Stir to combine.
Cover and cook over medium heat for 12-15 minutes, or until the taro is tender. Check periodically and add more water if needed to prevent sticking, as the water will cook off.
Once the taro is tender, and most of the liquid has cooked off (there should be some thickened sauce), stir in the green parts of the scallion. Taste and add salt if needed.
Serve!
Taro Stir-fry with Scallion Oil
Ingredients
- 1½ pounds small taro
- 2 tablespoons oil
- 3 scallions (chopped, white parts and green parts separated)
- 1-1½ cups water
- ½ teaspoon salt
- 1 teaspoon sesame oil
- 1 teaspoon vegetarian oyster sauce or regular oyster sauce
- ⅛ teaspoon white pepper
Instructions
- Peel the taro, and cut them into 1-inch (2.5cm) chunks. If you have sensitive skin, wear gloves for this!
- Heat your wok over medium heat, and add the oil and the white parts of the scallions. Cook for 1-2 minutes until fragrant. Add the taro and 1 cup water along with salt, sesame oil, vegetarian oyster sauce and ground white pepper. Stir to combine.
- Cover and cook over medium heat for 12-15 minutes, or until the taro is tender. Check periodically and add more water if needed to prevent sticking, as the water will cook off.
- Once the taro is tender, and most of the liquid has cooked off (there should be some thickened sauce), stir in the green parts of the scallion. Taste and add salt if needed. Serve!
