Taro never tasted so good with this sweet-savory combination.
•16 oz taro root
•1 T oil
•1/2 c sugar, raw cane or white works best
•1/2 c water
1.Peel and cut the taro into bite-sized chunks, then steam over medium heat until a knife will enter easily through the center of the pieces, anywhere from 10-30 m. (If they become too mushy, you will have trouble with the following stages.)
2.Heat the oil in a wok over high heat until it shimmers, then add the taro, browning slightly on each side.
3.In the meantime, heat the sugar and water over medium high heat in a saucepan until the sugar dissolves and the liquid reduces to a thin syrup.
4.Add the taro to the saucepan, tossing quickly to coat with syrup, then remove to a serving plate and serve immediately