Oneeda's Kitchen Blog


Posted on: May 26, 2010


5/12 lb. short ribs
1 taro
2 dried shiitake mushrooms
2 ginger slices,
2C soup broth .


1Tts cornstarch

2tsp sugar
1tsp salt .
1C coconut milk
1/2C milk .


1. Peel taro and cut into small pieces. Mix ribs with some cornstarch and deep-fry in smoking oil along with taro until done. Soak shiitake mushrooms in water ,
then remove stems.
2. Heat 2T of oil in wok
stir-fry mushrooms and ginger until fragrant, then pour in 2C of soup broth and cook until boiled.
Add ribs

Taro and seasoning :

1 reduce heat to low and simmer until soft .
2 and cook until thickened and taro is soft. Remove and serve.
3. Add seasoning


1. Taro dissolves easily and may burn or will stick to the pan. Cook in a large pan for ease of stirring ,remove to pot when done.
2 .If the temperature is very low in winter,blanch pot in hot water first, then ladle food into pot,or the pot may break

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