Taro Leaves and Pork with Chili Bean Paste and Salted Soy Beans

After messing around with Lau Lau using Taro leaves, I found how delicious Taro leaves are and with pork. So I concocted this bulgogi like stir-fry.

Be sure to boil the leaves before cooking them to remove excess oxalate acid. The taro leaves are rich in potassium.

Hope you like this dish too! Have a great weekend!

20140628-101711-37031695.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s