This post is going to address all aspects of preparing big taro- not to be confused with little taro. I probably haven’t had enough little taro and haven’t given it enough chances, however, big taro has thus far won my heart over. Little taro is slightly slimy/slippery, and has a different and I’d say, more mild taste than taro. If little taro was a waxy potato (like a red potato), big taro would be a russet (half way between starchy and waxy).  You know those “taro” (in quotes because 99.9% of the time, they use purple-dyed artificially flavored powder) drinks at boba shops? They mimic / attempt to imitate the big taro taste.

Big taro (as opposed to the hairy little ones) ranks high up on my list of favorite root vegetables- the best thing about it is that it is one of few vegetables that I think is adaptable both as savory (pan-fried then tossed into hot pot, taro cooked with pork, taro pork vermicelli (yu tou mi fen tang) <—want to post a recipe for this- someday!) AND sweet (xi mi lu, among many others) , without tasting too sweet for the savory, nor too savory for the sweet.

My mom used to buy taro in vacuum sealed bags, but when I moved to the other coast for college, I noticed that any supermarket that sold it, sold it whole- the big whonking taro root! Where Mr. ABC Chef and I live now, there are enough Chinese people that there is one supermarket-count em! one, that actually sells big taro. It sells taro both in the vacuum sealed bags, and also whole.

Unless the taro looks dreadfully moldy and dried up, I’ve found that buying a whole taro and cutting it up yourself, is the better way to go.  The prep time is probably comparable to preparing a butternut squash, so buy a whole taro and slice and freeze what you don’t need! I know this varies by state/area, but over yonder, the supermarket near me sells whole taro by the pound for $.79/lb, versus the pre-sliced and vacuum-sealed taro for $2.79/lb (!!) Continue reading