Taro Sukiyaki
by Ellane Baker
- 1/2lb chicken
- 2c water or vegetable broth
- 2c taro (cooked and cut into chunks)
- 1 bunch watercress (chopped)
- 2c bamboo shoots (sliced thin)
- 1c water chestnuts (canned)
- 2c dried mushrooms (soaked and sliced)
- 1 bunch shallots (thin slliced)
- 2T honey or other sweetener
- 2 cloves garlic (crushed)
- soy sauce to taste
- Pam cooking spray
Soak mushrooms in 2c water or vegetable broth, then slice. Skin boned chicken and slice thinly. Slice water chestnuts thinly. Stir-fry chicken in a hot wok sprayed with Pam. Add, in this order, garlic, bamboo shoots, sliced mushrooms, sweetener, water chestnuts, cooked taro, shallots and watercress. Stir-fry for 5 min, cover with lid and turn off. The heat from the wok will continue the cooking process and vegetables will be crunchy. Add soy sauce to taste.
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