Instructions: Peel taro with sharp knife, removing all the muddy skin. If taro is not very fresh or has soft spots, trim until you get to firm, white flesh speckled with purplish red markings. Depending on its size, halve or quarter taro lengthwise and slice each half or quarter crosswise about 1/4 inch thick. Set aside.

Heat wok until its surface begins to smoke. Swirl in oil to coat wok surface and wait 15-20 seconds for oil to heat. Add garlic, stir, and follow with taro.

Stir well to coat pieces with oil and lightly brown for about a minute. Then, add enough hot water to almost cover taro (about 1 1/2 cups). Bring to boil, reduce heat to medium, cover, and cook 15-30 minutes (see Note). Stir occasionally to prevent sticking and burning. Add more water if taro has dried but is still in firm pieces.

When taro has softened and pieces are beginning to break down into grayish, gooey consistency, add light soy sauce and green onions. Stir well. If the mixture is too thick and dry, add a bit more water. Cook 1-2 minutes longer, or until green onions have softened and their flavor has blended in with taro.

Serve by itself, or with rice in a multi-course family-style meal.

Note:
Depending on the tuber and how it has been stored, cooking time may take anywhere from 15 to 40 minutes. Do not add soy sauce until after taro softens, because salt in soy sauce will prevent the starch from softening easily.

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