Braised Taro Shoots with Oyster Sauce
Braised Taro Shoots with Oyster Sauce is a savory and aromatic dish originating from Chinese cuisine, particularly popular in Cantonese and Hakka cooking. It features tender taro stems or shoots slowly cooked in a rich, umami-packed sauce made from oyster sauce, garlic, and often a touch of fermented bean curd or soy sauce. The dish is prized for its soft, almost melt-in-the-mouth texture and its ability to absorb the deep flavors of the braising liquid.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the taro shoots, with a moderate amount of fat from the cooking oil and oyster sauce. It provides dietary fiber, potassium, and some B vitamins, with a rough calorie estimate of 150-200 kcal per typical serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4.5 g |
| Carbs | 22 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 350 mg |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.2 mg |
| Manganese | 0.5 mg |
| Phosphorus | 60 mg |
| Iron | 1.2 mg |
| Magnesium | 30 mg |
| Folate | 25 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, taro shoots are a traditional ingredient in Southern Chinese and Southeast Asian cuisines, often used in home-style cooking for their unique texture. Nutritionally, taro shoots are low in calories but rich in soluble fiber, which can aid in digestion and help manage blood sugar levels.
