Stir-Fried Taros (Ts'ung Ch'ao Yu Nai)

Place the taros in a saucepan, cover with water, and bring to a boil. Cook over low heat for about 30 to 45 minutes or until tender. (Cooking time will depend on the quality of the taros.) Let cool.

Peel and discard the skin from the taros and cut into 1-inch chunks. You should have about 3 cups. Set aside on a plate with the chopped scallion.

Heat a wok until hot. Add the oil, taros, and scallion. Stir-fry for 2 minutes. Add the soy sauce and water. Cover, bring to a boil, then simmer for 10 minutes. There should be just enough sauce left to coat the chunks of the taro.