taro with scallion oil

How to Make Scallion Oil Taro

Scallion oil taro is a simple yet flavorful Chinese dish that brings out the natural sweetness of taro with aromatic scallion oil. Here’s a step-by-step guide to making it deliciously.

First, prepare the taro: Peel and cut them into uniform 2-inch cubes. Soak in salted water for 10 minutes to remove any astringency, then rinse and drain. Steam the taro over high heat for 20-25 minutes until tender when pierced with a fork. Set aside.

Next, make the scallion oil. Finely chop 6-8 scallions (white and green parts separated). Heat 3-4 tablespoons of neutral oil in a pan over medium-low heat. Add the white parts first and stir-fry until fragrant, then add the green parts and cook for 1 minute until wilted. Remove from heat and stir in a pinch of salt and a teaspoon of soy sauce for extra depth.

Finally, combine the taro and scallion oil. Gently toss the steamed taro in the scallion oil, ensuring each piece is coated. For a richer touch, add a teaspoon of sesame oil and a sprinkle of white pepper. Serve hot as a comforting side dish.

This dish highlights taro’s creamy texture and the fresh aroma of scallions, making it a favorite for both weeknight dinners and festive gatherings. Enjoy the harmony of simplicity and flavor!