Uploaded February 2026 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE CHINESE CRISPY TARO BIRD'S NEST WITH VEGETABLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make the most amazing Chinese crispy taro bird's nest (crispy taro basket) with vegetables recipe today!
INGREDIENTS:
225g taro
1 tsp + 2 tsp potato starch
2 tsp + 2 tsp avocado oil
175g extra firm tofu
pinches of salt
pepper to taste
1 piece garlic
1 small piece ginger
2 sticks green onions
1/2 carrot
1/2 red onion
1 long red pepper
80g sugar snap peas
5 water chestnuts
85g straw mushrooms
1 tsp cane sugar
1/2 tsp toasted sesame oil
1 cup vegetable stock
DIRECTIONS:
1. Preheat the oven to 375F. Slice the top and tail ends of the taro and peel. Using a julienne peeler, very carefully julienne the taro lengthwise (making long shreds). Place the taro into a 9 inch wide foil pan. Add 1 tsp potato starch and 2 tsp of avocado oil. Mix to coat. Then, spread and press the taro against the foil pan. The goal is to make a "basket" shape. Place the foil pan onto a baking tray and set aside
2. Pat dry the extra firm tofu with a paper towel. Then, slice into bite sized cubes. Spread the tofu onto a small baking tray lined with parchment paper. Season with salt and pepper to taste. Place the taro on the top rack of the oven and the tofu on the middle rack. Bake for 35mins
3. Grate the garlic and ginger. Finely chop the green onions. Slice the carrot and chop the red onion into bite sized pieces. Deseed the long red pepper and chop into bite sized pieces. Peel and discard the stringy bit from the sugar snap peas
4. After 35mins, take the taro basket and tofu out of the oven. Using a spatula, very gently transfer the taro basket out of the foil pan and onto the baking tray. Place it back in the oven to bake for another 15-20mins
5. Make a slurry by stirring together 2 tsp of potato starch with a couple tbsp of water. Heat up a sauté pan to medium heat. Add in 2 tsp avocado oil followed by the red onions and carrots. Sauté for 2-3mins. Add the garlic, ginger, and green onions. Stir the pan. Add the sugar snap peas and red peppers. Sauté for a couple of minutes. Add in the baked tofu, water chestnuts, straw mushrooms, pinch of salt, cane sugar, and toasted sesame oil. Sauté for a couple of minutes
6. Add in the veggie stock and slurry. Stir immediately and cook for about a minute. When the taro basket is golden brown, take it out of the oven. Plate the crispy taro basket and scoop in the vegetable medley
PURPLE TARO MILK TEA RECIPE HERE:
youtu.be/ktAl0wXtzfs
CREAMY TARO + COCONUT RICE PUDDING RECIPE HERE:
youtu.be/b-5zLPH7jJs
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/sYpjD45cTKI
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE CHINESE CRISPY TARO BIRD'S NEST WITH VEGETABLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to make the most amazing Chinese crispy taro bird's nest (crispy taro basket) with vegetables recipe today!
INGREDIENTS:
225g taro
1 tsp + 2 tsp potato starch
2 tsp + 2 tsp avocado oil
175g extra firm tofu
pinches of salt
pepper to taste
1 piece garlic
1 small piece ginger
2 sticks green onions
1/2 carrot
1/2 red onion
1 long red pepper
80g sugar snap peas
5 water chestnuts
85g straw mushrooms
1 tsp cane sugar
1/2 tsp toasted sesame oil
1 cup vegetable stock
DIRECTIONS:
1. Preheat the oven to 375F. Slice the top and tail ends of the taro and peel. Using a julienne peeler, very carefully julienne the taro lengthwise (making long shreds). Place the taro into a 9 inch wide foil pan. Add 1 tsp potato starch and 2 tsp of avocado oil. Mix to coat. Then, spread and press the taro against the foil pan. The goal is to make a "basket" shape. Place the foil pan onto a baking tray and set aside
2. Pat dry the extra firm tofu with a paper towel. Then, slice into bite sized cubes. Spread the tofu onto a small baking tray lined with parchment paper. Season with salt and pepper to taste. Place the taro on the top rack of the oven and the tofu on the middle rack. Bake for 35mins
3. Grate the garlic and ginger. Finely chop the green onions. Slice the carrot and chop the red onion into bite sized pieces. Deseed the long red pepper and chop into bite sized pieces. Peel and discard the stringy bit from the sugar snap peas
4. After 35mins, take the taro basket and tofu out of the oven. Using a spatula, very gently transfer the taro basket out of the foil pan and onto the baking tray. Place it back in the oven to bake for another 15-20mins
5. Make a slurry by stirring together 2 tsp of potato starch with a couple tbsp of water. Heat up a sauté pan to medium heat. Add in 2 tsp avocado oil followed by the red onions and carrots. Sauté for 2-3mins. Add the garlic, ginger, and green onions. Stir the pan. Add the sugar snap peas and red peppers. Sauté for a couple of minutes. Add in the baked tofu, water chestnuts, straw mushrooms, pinch of salt, cane sugar, and toasted sesame oil. Sauté for a couple of minutes
6. Add in the veggie stock and slurry. Stir immediately and cook for about a minute. When the taro basket is golden brown, take it out of the oven. Plate the crispy taro basket and scoop in the vegetable medley
PURPLE TARO MILK TEA RECIPE HERE:
youtu.be/ktAl0wXtzfs
CREAMY TARO + COCONUT RICE PUDDING RECIPE HERE:
youtu.be/b-5zLPH7jJs
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/sYpjD45cTKI
