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Solomon Islands Taro and Prawn Stir-fry
A vibrant and flavorful stir-fry featuring tender taro root, succulent prawns, and a medley of fresh vegetables, all coated in a light, savory sauce.
ð§ ææ
- 500 g Taro root(peeled and cut into 1-inch cubes)
- 300 g Prawns(peeled and deveined)
- 1 cup Broccoli florets
- 1 medium Carrot(julienned)
- 1 medium Bell pepper(sliced)
- 1 medium Onion(sliced)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tbsp Cornstarch(mixed with 2 tbsp water)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Boil the taro root cubes in salted water until tender but not mushy, about 10-12 minutes. Drain and set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger, and stir-fry until fragrant, about 1 minute.
- 3
Add the prawns and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove prawns from the wok and set aside.
- 4
Add broccoli, carrot, and bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 5
Return the cooked taro root and prawns to the wok.
- 6
In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the ingredients in the wok.
- 7
Add the cornstarch slurry and stir continuously until the sauce thickens and coats everything evenly.
- 8
Season with salt and black pepper to taste. Serve hot, ideally with steamed rice.
ð¡ ããã®ã³ã
- âEnsure taro is cooked through but still firm to prevent it from becoming mushy in the stir-fry.
- âAdjust the amount of soy sauce and oyster sauce to your preference.
- âFor a spicier kick, add some chopped chili peppers with the garlic and ginger.
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- Substitute chicken or firm tofu for prawns.
- Add other vegetables like snap peas, mushrooms, or bok choy.
- A squeeze of lime juice at the end can add a refreshing brightness.