Steps to Prepare Award-winning Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, satoimo (taro root) and pork stir-fry with oyster, mayonnaise and sesame sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook satoimo (taro root) and pork stir-fry with oyster, mayonnaise and sesame sauce using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce:

1. Take Satoimo (taro root)
2. Prepare Pork belly (thinly sliced)
3. Take Sake
4. Make ready ☆Oyster sauce
5. Get ☆Mayonnaise
6. Get White roasted sesame seeds
7. Make ready White ground sesame seeds

Steps to make Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce:

1. Cut the pork into bite-size pieces. Peel the satoimo, cut them in half and boil. (You could also wrap them in plastic wrap, microwave, then peel.)
2. Heat some vegetable oil (not listed in the ingredients) in a frying pan and fry the pork, adding the sake, until the color of the meat has changed.
3. Put the satoimo from Step 1 into the pan from Step 2 Flavor using the ☆ ingredients and stir fry till browned and shiny. Finish by adding the sesame seeds (both kinds). Done!
4. When using the microwave to cook in Step 1, cook with the skin still intact at 500W for 3 minutes, turn them over and give them another 5 minutes. This may vary depending on the size of the satoimo.

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