Ming Fa Frozen Young Taro - 400g

Tender young taro, peeled and flash-frozen for convenience — creamy inside, holds its shape in soups, braises, and stir‑fries.

Why you’ll love it

• Creamy, mildly sweet and nutty — classic taro flavor with a velvety bite.
• No prep needed: already peeled and portioned; cook straight from frozen.
• Stays intact in simmering broth and gentle stir‑fries without turning mushy.
• Versatile across cuisines: great in hot pot, stews, stir‑fries, or coconut desserts.

How to enjoy

1. Broth-based taro & tofu soupBroth-based — Simmer taro in clear chicken broth with slices of classic tofu and a few coins of fresh ginger until just tender (8–12 minutes). Finish with a pinch of white pepper.
2. Wok‑tossed taro with oyster sauce and chives — Parboil taro 3–4 minutes, then sear until golden. Toss with oyster sauce, fresh chives, and a little minced garlic in hot canola oil.
3. Hot pot add‑in: tender taro cubes — Drop taro pieces into a simmering tomato hot pot base and cook 6–10 minutes alongside wagyu beef rolls and enoki mushrooms.
4. Soy‑braised pork belly with taro — Brown pork belly slices; add taro, a splash of dark soy sauce, light stock, and simmer until everything is glossy and soft.

Prep Tips

• Cook from frozen for soups and stews; for pan‑searing/stir‑fries, thaw briefly and pat very dry for better browning.
• Parboil 3–4 minutes before stir‑frying to keep cubes intact.
• Simmer gently until just tender (8–12 minutes depending on size); avoid vigorous boiling or over‑stirring.
• Always cook thoroughly before eating.

Pairs well

• Garlic & ginger
• Soy sauce & sesame oil
• Umami boosters like shiitake mushrooms
• Comforting bases: chicken stock, or mushroom hot pot seasoning
• Protein partners: firm tofu, pork belly, sliced beef

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