Description
Soo Good
🚚 The Fastest Delivery Time : Shipment in 2-3 days.
🐝 Supplier / Place Of Origin：Soo Good / Taiwan
🌱 About the Producer：
"Soo Good" was founded in Hong Kong in 2001 by Ms. Wan with the purpose of promoting vegetarian culture. They sell healthy vegetarian products with 4 major elements: health, deliciousness, convenience and environmental protection.
🌱 Supplier Products：
🛍 Product Information：
Weight: 300g
Ingredients: Taro, soy protein (contains soybeans), soybean oil (contains soybeans), starch, sea salt, sucrose, yeast extract, soy sauce (contains soybeans, wheat), white pepper, vegetarian seasoning
Cooking methods: soup, frying, hot pot, skewers, barbecue, assorted dishes
Cooking suggestions:
Allergens: soybeans, wheat products
Shelf life: 18 months
Storage method: frozen at -18°C
Related Vegetarian Ball/Hot Pot Recipes
🔸 Supplementary Information：
You need to pre -order in early two to three days. The supply depends on the delivery situation, or it will be shipped separately.
👩🏻🍳 Suggested Serving：
Cooking method: boiled soup, fried, hot pot, skewers, barbecue, and hexi dishes
Cooking suggestions:
Recipe: Vegetarian Taro BRICS
Onacasical Taro BRICS
Steward Taro Chunks with Tomato Sauce
Material:
Good vegetarian target BRICS -150 grams
Green Pepper (Cut Milk) -E30 grams
Yellow Pepper (Cut Moxy) -E30 grams
Red Pepper (Cut Milk) -E30 grams
Pineapple (Cut the particles) -30 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Swear -appropriate amount
Tomato sauce -moderate amount
Raw powder -appropriate amount
Ingredients:
Soo good taro chunks - 150g
Green Pepper (DICED) - 30G
YELLOW PEPPER (DICED) - 30G
Red Pepper (DICED) - 30G
Pineapple (DICED) - 30G
Seasoning:
UO Nature Sea Salt
Sugar
Soy Sauce
Ketchup
Cornstarch
practice:
Stir -fried three -color pepper and pineapple, set up for later use.
Fried incense taro BRICS, set up for later use.
Add the seasoning and all the ingredients and stir well.
Add raw flour water to thicken.
Steps:
Sauté diced peppers and pineapple.
Sear Taro Chunks.
Add Ketchup, Sugar, Salt and Cornstarch Slurry, Cook Untilla Thickened.
Add all ingredients and stir to combine. Ready to server.
Secret Sweet Sauce Vested taro BRICS
Braised taro chunks in sky
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Material:
Hao Su Su Taro BRICS -1 Pack
Ginger (Cut Frear) -5 grams
Celery (Cut of grains) -5 grams
Red Pepper (Cut Milk)-2 grams
Gaerry (shredded)-2 grams
Seasoning:
Ruichun Soy Sauce Aber Black Bean Ointment -3 Teenpices
Ruichun soy sauce Aber black bean soy sauce -3 teaspoon sweet noodles -1 tablespoon
Sugar -1 spoon
Cotanat Floss -3 Teacter
Water -300 ml
Ingredients:
Soo Good Taro Chunk - 1 PACK
Ginger (MINCED) - 5G
Clery (DICED) - 5G
Red Pepper (DICED) - 2G
Cabbage (shredded) - 2G
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste -3 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 3 TSP
SWEET SOY BeAN Paste - 1 TBSP
Sugar -1 TBSP
Tapioca Starch - 3 TSP
Water - 300 ml
practice:
Stir -fry ginger and celery.
Add the sweet noodles and stir -fry, then launch, black bean, black bean soy sauce and sugar, and then filter the residue to become sweet sauce.
Turn the cassava flour and boil the water, add the sweet sauce and roll it to cook it.
Steam for about 10 minutes of plain cavant tiles, and then go to the discs. Pour the sauce and sprinkle with broccoli shreds and red pepper grains.
Steps:
SAUTé Minced Ginger and Celery Until Fragrant.
Add Sweet Soy Bean Paste and Sauté Until Fragrant. Add Water, Soy Paste, SOY SAUCE and SUGAR. Bring to Boil and Sieve.
MIX TAPIOCA Starch with Water, Add Into Sweet Sauce, Bring to Boil.
Steam taro chunks for 10 minutes, transfer to a service.
Secret fried taro BRICS
Stir-Fry Taro Chunks
Material:
Hao Su Su Taro BRICS -1 Pack
Gan bamboo shoots (cut grains)-30 grams
Fresh winter mushroom (cut)-30 grams
Celery (Cut Section) -30 grams
Ginger (cut-off)-10 grams
Seasoning:
A natural sea salt -然 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment -¼ Tea Tao
Southern milk -half piece
Milk -half pieces
Sugar -1 teaspoon
Shengpan -¼ teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Taro Chunks - 1 PACK
Carrot (DICED) - 30G
Fresh Mushroom (Cut to PCS) - 30G
Celery (sectioned) - 30g
Ginger (MINCED) - 10G
Seasoning:
UO Nature Sea Salt - ¼ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ¼ TSP
Red Fermentd Bean Curd - ½ PC
FERMENTD BeAN CURD -½ PC
Sugar -1 TSP
Soy Sauce -¼ TSP
Sesame oil
Cornstarch
practice:
Gan bamboo shoots and celery water are spare.
Fragrant fresh mushrooms and vegetarian taro BRICS are spare.
Stir -fried ginger, lower south milk, bean curd and 50 ml of water.
Falling fresh mushrooms and vegetarian taro bricks 1 minute.
Stir -fry the taste of taste, sweet bamboo shoots, and celery, and roll raw pink water.
Steps:
Blanch Carrot and Clery, Drain and Set Aside.
SAUTé Fresh Mushroom and Taro Chunks Until Fragrant, Set Aside.
Sauté minced ginger, Red Fermeented Bean Curd and Fermeented Bean Curd.
Add Mushroom and Taro Chunk, Simmer for a Minute.
Add Seasoning, Carrots and Chinese Celry, Stir to Combine. Then Add Cornstarch Slurry and COOK Until Thickened. Serve.
Jinsha Su Taro BRICS
Taro Chunks with Salty Egg Yolk
Material:
Hao Su Su Taro BRI
Salted egg yolk -5 capsules
Seasoning:
Avocado -5 grams
Himmel Powder -60 grams
Water -moderate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Taro Chunks (Halved) - 150g
Salty Egg Yolk - 5 PCS
Seasoning:
Butter -5G
Tempura Powder -60G
Water
Cornstarch
practice:
Salted egg yolk is steaming for 20 minutes and crushed it into powdery -like spare.
The tempura powder is stirred into a paste, and then a little oil is stirred.
Sub -taro roasted with raw powder and then dipped into the macular pink pulp.
Put the plain taro burned in 170 degrees oil and fry until golden yellow.
Cook the butter with slow heat, add salted egg yolk until it is soaked.
Add the plain taro and fry until the dish is even after uniform.
Steps:
Steam Salty Egg Yolks for 20 Minutes, Mash and Set ASIDE.
Add water to the tempura Powder, Stir to Combine. Then add some oil and stir.
Coat Taro Chunks with Cornstarch, then with Tempura Mixture.
Deep-Fry Taro Chunks in 170ºc Oil Untilla Golden Brown, DRAIN and SET ASISIDE.
Heat Butter in a Pan with Low Heat, Stir-Fry Mashed Salty Egg Yolk Until Bubbled. Turn office.
Add taro chunks and stir to combine. Ready to server
Noodle sauce pumpkin vegetarian tile
Braise Taro Chuck with Pumpkin in Soy Bean Paste
Material:
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Hao Su Su Togen BRICS -300 grams
Pumpkin (cut) -60 grams
Doubu -30 grams
Pleurotus eryngii (cut)-30 grams
Gan bamboo shoots (cut grains) -20g
Tang Qin (cut section) -1 10 grams
Ginger (cut) -8 grams
Red Pepper (cutting) -10 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Sugar -appropriate amount
Swear -1/3 teaspoon
Water-100 ml
Noodle sauce - 1 teaspoon
White white pepper -moderate amount
Sesame oil -appropriate amount
Ingredients:
Soo good taro chunks -300G
Pumpkin (chopped) - 60g
TOFU PUFF -30G
King Oyster Mushroom (Diced) - 30g
Carrot (DICED) - 20G
Chinese ceed (sectioned) - 10g
Ginger (MINCED) - 8G
Red Pepper (Chopped) - 10G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Sugar
Soy Sauce - 1/3 TSP
Water -100ml
Soy Bean Paste -1 TSP
Grouped white pepper
Sesame oil
practice:
Beanbu and sweet bamboo shoots are picked up for later use.
Fry until golden yellow, pick it up.
Sad the ginger, pour Pleurotus eryngii, vegetarian taro BRICS until golden incense, add noodle sauce and stir well.
Add pumpkin and water, and take about 3 minutes slowly.
Add beans, Ganzhu, and red pepper, lift the smelling and appropriate amount of raw pink water, roll up the fire, and finally add Tang Qin.
Steps:
Blanch Tofu Puff and Carrots, Drain and Set Aside.
Deep-Fry Pumpkins Until Golden Brown, Drain and Set ASISIDE.
SAUTé Minced Ginger, King Oyster Mushroom and Taro Chunk Until Fragrant. Add soy Bean Paste and Stir to Combine.
Add pumpkin and water, simmer on low heat for 3 minutes.
Add TOFU PUFF, Carrots, Red Pepper, Seasoning and Cornstarch Slurry, Bring to Boil. Add Chinese Clery and Ready to Serve.
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Sweet acid tofu villain tiles
Sweet and Sour Taro Chunks
Material:
Good vegetarian target BRICS -150 grams
Tofu (cutting grains) -1 pieces
Miscellaneous beans -20 grams
Green Pepper (Cut Corporation)-15 grams
Red Pepper (Cut Corporation)-15 grams
Seasoning:
A natural sea salt -1/3 teaspoon
Sugar -1 匙 teaspoon
Eggplant juice -4 tablespoons
White vinegar -½ teaspoon
Water -150 ml
Raw pink water -appropriate amount
Ingredients:
Soo good taro chunk -150g
TOFU (DICED) - 1 PC
Mixed bean - 20g
Green Pepper (Cut to PCS) - 15G
Red Pepper (Cut to PCS) - 15G
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Sugar -1 p TSP
Ketchup -4 TBSP
White vinegar -½ TSP
Water - 150ml
Cornstarch Slurry
practice:
Pour all the seasonings into the pot and cook it into sweet acid juice for later use.
Miscellaneous beans, spare.
Fried tofu and vegetarian taro BRICS are spare.
After fried green peppers and red peppers, add sweet acid juice.
Put it in the plain potato BRICS, tofu and miscellaneous beans and stir well.
Steps:
Add all seasoning in a port to make sweet and source.
Blanch Mixed Bean, Drain and Set Aside.
Sear Tofu and Taro Chunks, Set Aside.
Sauté Green Pepper and Red Pepper. Add Sweet and SAUR SAUCE and Bring to Boil.
Add taro chunk, tofu and mixed bean, stir to combine. Ready to server.
Noodle Sauce Potato Poor taro BRICS
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce
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Material:
Hao Su Su Togen BRICS -300 grams
Potato (cut) -2
Fresh winter mushrooms (cut particles) -8 pieces
Ginger (Cut Frear) -5 grams
Tang Qin (cut section) -1 10 grams
Seasoning:
A natural sea salt -然 teaspoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Sugar -1 teaspoon
Sesame oil -appropriate amount
Noodle sauce -2 teaspoon
Raw powder -appropriate amount
Ingredients:
Soo Good Taro Chunk - 300G
POTATO (Cut to PCS) - 2PCS
Fresh Mushroom (Diced) - 8PCS
Ginger (MINCED) - 5G
Chinese ceed (sectioned) - 10g
Seasoning:
UO Nature Sea Salt - ½ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Sugar -1 TSP
Sesame oil
Soy Bean Paste -2 TSP
Cornstarch
practice:
The potato steamed for 15 minutes and was spare.
Fried incense taro brick and fresh mushrooms are set up for later use.
Ginger is ravaged. After fried noodle sauce, add potato and appropriate amount of water. Slowly fire for about 2 minutes.
Add plain taro brick, fresh mushrooms, seasonings and raw powder, and add Tangqin after cooking.
Steps:
Steam Potato 15 minutes, set aside.
Sear Taro Chunks and Fresh Mushroom, Set Aside.
Sauté minced ginger and soy bean paste, Add Straw Mushroom, Potato and Small Amount of Water. Simmer on Low Heat for 2 minutes.
Add taro chunks, Fresh Mushroom, Seasoning and Cornstarch Slurry, Bring to Boil and Add Chinese Cerry. Ready to server.
🥗 Product Line：
Vegetarian Taro Bricks
🔅 Remark：
If customers find any damage to the goods or the wrong goods are delivered, please call us within 2 working days. The goods in our online store can be replaced while retaining the original packaging.
🚚 Supply Period：
Annual supply
🥘 Recipe：
Vegetarian Taro Bricks
番茄素香芋金磚
Stewed Taro Chunks with Tomato Sauce
材料：
好素素香芋金磚 – 150克
青椒（切粒）- 30克
黃椒（切粒）- 30克
紅椒（切粒）- 30克
菠蘿（切粒）- 30克
調味：
一口田天然海鹽 – 適量
糖 – 適量
生抽 – 適量
番茄醬 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks – 150g
Green pepper (diced) – 30g
Yellow pepper (diced)– 30g
Red pepper (diced)– 30g
Pineapple (diced)– 30g
Seasoning:
UO Natural Sea Salt
Sugar
Soy sauce
Ketchup
Cornstarch
做法：
炒熟三色椒及菠蘿，盛起備用。
煎香素香芋金磚，盛起備用。
加入調味料及全部食材炒勻。
加入生粉水勾芡即可。
Steps:
Sauté diced peppers and pineapple.
Sear taro chunks.
Add ketchup, sugar, salt and cornstarch slurry, cook until thickened.
Add all ingredients and stir to combine. Ready to serve.
秘制甜醬素香芋金磚
Braised Taro Chunks in Sweet Sauce
材料：
好素素香芋金磚 – 1包
薑（切茸）- 5克
西芹（切粒）- 5克
紅椒（切粒）- 2克
椰菜（切絲）- 2克
調味：
瑞春醬油阿伯黑豆油膏 – 3茶匙
瑞春醬油阿伯黑豆醬油 – 3茶匙甜麵豉 – 1湯匙
糖 – 1湯匙
木薯粉 – 3茶匙
水 – 300毫升
Ingredients:
Soo Good Taro Chunk – 1 pack
Ginger (minced) – 5g
Celery (diced) – 5g
Red pepper (diced) – 2g
Cabbage (shredded) – 2g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste– 3 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 3 tsp
Sweet soy bean paste – 1 Tbsp
Sugar – 1 Tbsp
Tapioca starch – 3 tsp
Water – 300 ml
做法：
炒香薑茸及西芹。
加入甜麵豉炒香，然後下水、黑豆油膏、黑豆醬油及糖，滾起後過濾隔渣成甜醬汁。
木薯粉開水，加入甜酱汁滾起煮成芡汁。
素香芋金磚蒸10分鐘左右後上碟排好，淋上醬汁，撒上椰菜絲及紅椒粒即成。
Steps:
Sauté minced ginger and celery until fragrant.
Add sweet soy bean paste and sauté until fragrant. Add water, soy paste, soy sauce and sugar. Bring to boil and sieve.
Mix tapioca starch with water, add into sweet sauce, bring to boil.
Steam taro chunks for 10 minutes, transfer to a serving plate. Pour sweet sauce over taro chunks and topped with shredded cabbage and diced red pepper.
秘制炒素香芋金磚
Stir-Fry Taro Chunks
材料：
好素素香芋金磚 – 1包
甘筍（切粒）- 30克
鮮冬菇（切件）- 30克
西芹（切段）- 30克
薑（切茸）- 10克
調味：
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆油膏 – ¼茶匙
南乳 – 半件
腐乳 – 半件
糖 – 1茶匙
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks – 1 pack
Carrot (diced) – 30g
Fresh mushroom (cut to pcs) – 30g
Celery (sectioned) – 30g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Red fermented bean curd – ½ pc
Fermented bean curd – ½ pc
Sugar – 1 tsp
Soy sauce – ¼ tsp
Sesame oil
Cornstarch
做法：
將甘筍及西芹汆水，盛起備用。
炒香鮮冬菇和素香芋金磚，盛起備用。
炒香薑茸，下南乳、腐乳及50毫升水。
落鮮冬菇和素香芋金磚炆1分鐘後。
落調味料、甘筍、西芹齊炒，加生粉水滾起上碟。
Steps:
Blanch carrot and celery, drain and set aside.
Sauté fresh mushroom and taro chunks until fragrant, set aside.
Sauté minced ginger, red fermented bean curd and fermented bean curd.
Add mushroom and taro chunk, simmer for a minute.
Add seasoning, carrots and Chinese celery, stir to combine. Then add cornstarch slurry and cook until thickened. Serve.
金沙素香芋金磚
Taro Chunks with Salty Egg Yolk
材料：
好素素香芋金磚（對切）- 150克
咸蛋黃 – 5粒
調味：
牛油 – 5克
天婦羅粉 – 60克
水 – 適量
生粉 – 適量
Ingredients:
Soo Good Taro Chunks (halved) – 150g
Salty egg yolk – 5 pcs
Seasoning:
Butter – 5g
Tempura powder – 60g
Water
Cornstarch
做法：
咸蛋黃蒸20分鐘，壓碎成粉狀備用。
天婦羅粉加水攪拌成糊狀，再下少許油攪勻。
素香芋燒沾生粉後再沾上天婦羅粉漿。
素香芋燒放入170度油中炸至金黃色備用。
將牛油用慢火煮溶化，加入咸蛋黃攪拌至起泡關火。
加入素香芋燒炒至均勻後上碟即可。
Steps:
Steam salty egg yolks for 20 minutes, mash and set aside.
Add water to the tempura powder, stir to combine. Then add some oil and stir.
Coat Taro Chunks with cornstarch, then with tempura mixture.
Deep-fry Taro Chunks in 170 ºC oil until golden brown, drain and set aside.
Heat butter in a pan with low heat, stir-fry mashed salty egg yolk until bubbled. Turn off the heat.
Add Taro Chunks and stir to combine. Ready to serve
麵醬南瓜素香芋金磚
Braised Taro Chuck with Pumpkin in Soy Bean Paste
材料：
好素素香芋金磚 – 300克
南瓜（切件）- 60克
豆卜 – 30克
杏鮑菇（切粒）- 30克
甘筍（切粒）- 20克
唐芹（切段）- 10克
薑（切茸）- 8克
紅椒（切件）- 10克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – 適量
生抽 – 1/3茶匙
水- 100毫升
麵醬 – 1茶匙
白胡椒粉 – 適量
麻油 – 適量
Ingredients:
Soo Good Taro Chunks– 300g
Pumpkin (chopped) – 60g
Tofu puff – 30g
King oyster mushroom (diced) – 30g
Carrot (diced) – 20g
Chinese celery (sectioned) – 10g
Ginger (minced) – 8g
Red pepper(chopped) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar
Soy sauce – 1/3 tsp
Water -100ml
Soy bean paste – 1 tsp
Grounded white pepper
Sesame oil
做法：
豆卜、甘筍汆水後撈起備用。
南瓜炸至金黃色，撈起備用。
爆香薑茸，倒入杏鮑菇、素香芋金磚炒至金香，加入麵醬炒勻。
加入南瓜及水，慢火炆約3分鐘。
加入豆卜、甘荀、紅椒，落調味料及適量生粉水，大火滾起，最後加入唐芹即可。
Steps:
Blanch tofu puff and carrots, drain and set aside.
Deep-fry pumpkins until golden brown, drain and set aside.
Sauté minced ginger, king oyster mushroom and taro chunk until fragrant. Add soy bean paste and stir to combine.
Add pumpkin and water, simmer on low heat for 3 minutes.
Add tofu puff, carrots, red pepper, seasoning and cornstarch slurry, bring to boil. Add Chinese celery and ready to serve.
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甜酸豆腐素香芋金磚
Sweet and Sour Taro Chunks
材料：
好素素香芋金磚 – 150克
豆腐（切粒）- 1件
雜豆 – 20克
青椒（切角）- 15克
紅椒（切角）- 15克
調味：
一口田天然海鹽 – 1/3茶匙
糖 – 1 ½茶匙
茄汁 – 4湯匙
白醋 – ½茶匙
水 – 150毫升
生粉水 – 適量
Ingredients:
Soo Good Taro Chunk – 150g
Tofu (diced) – 1 pc
Mixed bean – 20g
Green pepper (cut to pcs) – 15g
Red pepper (cut to pcs) – 15g
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – 1 ½ tsp
Ketchup – 4 Tbsp
White vinegar – ½ tsp
Water – 150ml
Cornstarch slurry
做法：
所有調味料倒入鍋，煮成甜酸汁備用。
雜豆汆水，盛起備用。
煎香豆腐和素香芋金磚，盛起備用。
炒香青椒、紅椒後，加入甜酸汁滾起。
再放入素香芋金磚、豆腐和雜豆炒勻上碟即可。
Steps:
Add all seasoning in a pot to make sweet and sour sauce.
Blanch mixed bean, drain and set aside.
Sear tofu and taro chunks, set aside.
Sauté green pepper and red pepper. Add sweet and sour sauce and bring to boil.
Add taro chunk, tofu and mixed bean, stir to combine. Ready to serve.
麵醬薯仔素香芋金磚
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce
材料：
好素素香芋金磚 – 300克
薯仔（切件）- 2個
鮮冬菇（切粒）- 8件
薑（切茸）- 5克
唐芹（切段）- 10克
調味：
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – 1茶匙
麻油 – 適量
麵豉醬 – 2 茶匙
生粉 – 適量
Ingredients:
Soo Good Taro Chunk – 300g
Potato (cut to pcs) – 2pcs
Fresh mushroom (diced) – 8pcs
Ginger (minced) – 5g
Chinese celery (sectioned) – 10g
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – 1 tsp
Sesame oil
Soy bean paste – 2 tsp
Cornstarch
做法：
薯仔蒸15分鐘，盛起備用。
煎香素香芋金磚和鮮冬菇，盛起備用。
薑茸起鑊，炒香麵豉醬後加入薯仔及適量水，慢火炆約2分鐘。
加入素香芋金磚、鮮冬菇、調味料及生粉水，煮滾後加入唐芹即可。
Steps:
Steam potato for 15 minutes, set aside.
Sear taro chunks and fresh mushroom, set aside.
Sauté minced ginger and soy bean paste, add straw mushroom, potato and small amount of water. Simmer on low heat for 2 minutes.
Add taro chunks, fresh mushroom, seasoning and cornstarch slurry, bring to boil and add Chinese celery. Ready to serve.
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