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Hakka Taro

Vegetables, also Vegetarian Foods

Hakka Taro
¼ cup vegetable oil
½ pound taro, peeled, sliced, and deep fried
1 thin slice fresh ginger, minced
2 soaked Chinese black mushrooms, soaked until soft, stems discarded, caps thin sliced
2 cubes red fermented doufu, mashed
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil
½ teaspoon granulated sugar
1 teaspoon Chinese rice wine
2 sprigs fresh coriander, one minced, one used for garnish

1. Heat a wok or fry pan, add the oil, then fry the taro slices on both sides until a light tan, then remove and drain them on paper towels.
2. Add the ginger and the mushroom pieces and stir-fry these until golden brown before adding the mashed doufu and half cup of cold water, Stir-fry this for three minutes, then add the five-spice powder, sesame oil, sugar, rice wine, and minced coriander.
3. Return the taro pieces to the pan and simmer for three minutes, then put everything on a pre-heated plate or platter, and serve.

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