48 minutes
Savor the rich and earthy flavors of taro root in this aromatic stew, mingled with the umami depth of shiitake mushrooms and the creamy texture of edamame beans, all brought together by a velvety coconut milk base.
Dried Shiitake Mushrooms, soaked
each
Boiling Water
0.25 fluid ounces
Taro Root, peeled and cubed
0 oz
Shallot Oil
tablespoons
Fresh Ginger, unpeeled, thinly sliced
0 oz
Garlic, minced
cloves
Fermented Soybean Paste
tablespoons
Edamame, cooked and shelled, thawed if frozen
cups
Unsalted Stock
0.25 fluid ounces
tablespoons
teaspoons
teaspoons
Fresh Cilantro, finely chopped (stems and leaves)
handful
1. Mushroom Soaking
Submerge the dried shiitake mushrooms in a bowl with the boiling water. Use another bowl or plate to weigh them down, ensuring they are fully soaked. Leave for 30 minutes.
2. Taro Searing
Cube the taro root into 1-inch pieces. Heat 2 tablespoons of oil in a skillet or wok over medium-high until it's shimmering. Sear the taro, turning occasionally, until golden at the edges, about 4 minutes. Remove and set aside.
3. Mushroom Prep
Drain the mushrooms, saving the liquid. Remove stems and slice caps thinly on the diagonal.
4. Flavor Building
Using the same skillet or a clay pot, warm the remaining 1 tablespoon of oil over medium-low heat. Stir-fry the ginger and mushrooms until they begin to brown, about 3 minutes.
5. Spice Infusion
Add the garlic and fermented bean paste, cooking until fragrant, roughly 20 seconds. Reintroduce the taro and edamame. Pour in the stock and coconut milk. Season with the sugar and salt to taste.
6. Stew Simmering
Cover and simmer for 15-18 minutes until the taro is tender and has absorbed most of the liquid.
7. Finishing Touches
Season with white pepper and garnish with cilantro before serving.
Coconut Milk Stew Base . The combination of coconut milk, with its rich, sweet flavor and creamy texture, alongside your chosen aromatics (such as garlic, onion, ginger, and lemongrass), forms the core of your recipe. This base can be adjusted in terms of spices and herbs to cater to different cuisines or preferences.
. Curry Paste
. Lentil Coconut Stew
. Tofu
. Sweet Potato and Chickpea Stew
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