Ingredients & Substitutes

Instructions

1. 1

   Prepare the banana leaves by briefly passing them over an open flame or dipping in hot water until pliable, then set aside 2 pieces of 30cm squares.

2. 2

   In a large pan, heat 1 tablespoon cooking oil over medium heat and sauté 0.25 piece finely minced small onion, 2 minced garlic cloves, and 1 tablespoon grated ginger until aromatic, for about 2 minutes.

3. 3

   Add 250 grams diced taro root, 100 grams sliced shiitake mushrooms, 50 grams finely julienned carrots, and 50 grams finely sliced green beans to the pan, and cook for 5 minutes, stirring occasionally.

4. 4

   Pour in 0.5 cup vegetable broth, add 1 whole star anise, 2 tablespoons gluten-free tamari, and 1 teaspoon sesame oil, then bring to a simmer and cook for 5-7 minutes until vegetables are tender, removing the star anise afterwards.

5. 5

   Stir in the slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water, then cook for 1-2 minutes until the sauce thickens, and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

6. 6

   Divide the vegetable mixture evenly onto the prepared 2 pieces of banana leaves, carefully fold each leaf into a secure parcel, and arrange them in a steamer basket.

7. 7

   Steam the banana leaf parcels over simmering water for 15-20 minutes, or until the taro is completely tender and the flavors have melded.