Taro

• 4 each taro leaves
• 1/4 cup chard stems chopped
• 2 each garlic cloves crushed , optional
• 1 x oyster sauce

1. Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi.
2. Peel the taro.
3. Soak in cold water until ready to cook.
4. Boil in water to cover, or steam in a bamboo steamer.
5. Serve plain as you would boiled potato.
6. To season taro, drain and cut into cubes while still hot.
7. Combine with chard and garlic.
8. Heat a wok or skillet with just enough vegetable oil to coat the bottom.
9. Stir-fry taro mixture for 1 minute.
10. Serve hot or cold with dipping sauce if desired.

taro leaves, chard stems, garlic, oyster sauce

Taken from recipeland.com/recipe/v/taro-42816 (may not work)