When you use this recipe be sure to use TARO leaves! Eating the elephant ear probably will not kill you (since I am still alive to write this) but the sensation is quite unpleasant and can last for several hours. Long enough for me to consider the consequences and not repeat it in the future!
Sauteed Taro Leaves with Ground Pork and Hawaiian Butterfish (serves 2)
1 Tbsp oil
1 thumb nail size turmeric, minced or grated
1 thumb nail size ginger, minced or grated
3 garlic cloves, minced or grated
1/2 medium Maui onion, chopped
About 0.45 lb ground pork (about 1 cup)
15 taro leaves, large veins removed, sliced into strips, boiled in water for an hour, strained, rinsed, and squeezed out the liquid
About 1 cup coconut milk
1 chicken bouillon
About 0.70 lb wild Hawaiian butterfish, cut into 2-inch cubes
About 1 tsp fish sauce
About 1/4 t sugar
1) Heat oil over medium high heat in a wok or large pan. Once the wok/pan is hot add turmeric, ginger, garlic, and onion. Saute about 5 minutes or until the onion is soft.
2) Add pork and cook until the pork is partially cooked, about 2-3 minutes.
3) Add the cooked taro leaves. Spread the leaves out evenly on the wok/pan. Cook about 2 minutes.
4) Add coconut milk and bouillon, saute about 2 minutes.
5) Put the fish on the bottom of the wok/pan and cover with the leaves to help cook the fish. Cook until fish is cooked (about 5 minutes).
6) Season with fish sauce and sugar. Remove from heat.