60 minutes
A rich and flavorful dish combining taro, edamame, and coconut milk with hints of ginger and fermented soybean paste.
Boiling Water
cups
Taro Root, peeled and cubed
0 oz
Shallot Oil
tablespoons
Ginger, unpeeled, washed, and thinly sliced
0.25 inches
Garlic Clove, minced
each
Fermented Soybean Paste
tablespoons
Cooked Shelled Edamame, thawed if frozen
cups
Unsalted Stock
cups
tablespoons
teaspoons
teaspoons
Fresh Cilantro, both stems and leaves finely chopped
to taste
1. Soak Shiitake Mushrooms
Place the dried shiitake mushrooms in a small bowl and cover with one cup of boiling water. Weigh them down with another bowl or plate to keep them submerged. Let them sit for about 30 minutes.
2. Prepare Taro Root
Peel and cube the taro root.
3. Sear Taro Cubes
In a skillet or wok, heat 2 tablespoons of shallot oil over medium-high heat. Sear the taro cubes until they develop golden brown edges, which should take about 4 minutes.
4. Prepare Mushrooms
Drain the soaked mushrooms and reserve the soaking liquid. Snip off the stems and slice the caps thinly.
5. Stir-fry Ginger and Mushrooms
In a clay pot or wok, heat the remaining tablespoon of shallot oil over medium-low heat. Add the ginger and sliced mushroom caps and stir-fry for about 3 minutes, until the edges of the mushrooms start to brown and stick to the pot.
6. Add Garlic and Soybean Paste
Add the minced garlic and the fermented soybean paste to the pot. Stir-fry for about 20 seconds, just until the moisture sizzles out, and the mixture smells deliciously fragrant.
7. Add Taro, Edamame, and Liquids
Add the seared taro, cooked edamame, reserved mushroom soaking liquid, stock, and coconut milk to the pot. Season with sugar and kosher salt.
8. Cook until Taro is Tender
Cover the pot and let the mixture cook for 15-18 minutes, until the taro is fork-tender and has absorbed most of the liquid.
9. Finish and Serve
Stir in the ground white pepper and top with finely chopped cilantro stems and leaves. Serve immediately.
Incorporate chunks of sweet potatoes or butternut squash in place of taro for a sweeter taste and a different texture. You can also add sliced mushrooms for an earthy flavor.
Replace cilantro with Thai basil for a more anise-like flavor, or with flat-leaf parsley for a milder taste. Lemon zest can also be added for a bright, citrusy note.
Instead of fried shallots, try garnishing with toasted coconut flakes, chopped peanuts, or sesame seeds for a change in the crunch element.
If you want to add more protein, consider tossing in some cubed tofu or tempeh. Marinate it first in soy sauce and a bit of sesame oil for an extra flavor boost.
Introduce a different heat element by using a teaspoon of Harissa paste or a sprinkle of smoked paprika for a smoky flavor instead of the traditional red pepper flakes.
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