Wishing all a happy and prosperous Chinese New Year!

The vegetarian recipe for Taro Basket with Mixed Vegetables:

Serving: 2 taro baskets

Ingredients

Taro Basket

  • 500g taro (peel, cut into large cubes, steam till soft and mash)
  • ½ cup wheat starch
  • ½ tsp five-spice powder
  • 1 tsp salt
  • ½ tbsp sugar
  • ¾ cup vegetable oil
  • 1/3 cup boiling water
  • 30g glass noodles

Filling

  • ½ cup shiitake mushrooms (soak in hot water till soft and cut into 1cm cubes)
  • 1 cup capsicum cubes (1.5cm cubes)
  • ½ cup carrot slices (1.5cm thin slices)
  • ½ cup canned button mushrooms (cut into quarters)
  • ½ cup cucumber cubes (remove the core and cut into 1.5cm cubes)
  • ½ cup roasted cashew nuts
  • 1 cup water
  • 3 tbsp vegetable oil
  • 1 tbsp tapioca starch
  • 2 tbsp vegetarian oyster sauce
  • ½ tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • ½ tsp white pepper powder

Method

Taro Basket

  • Place wheat starch in a large bowl, add boiling water and stir to form a sticky lump.
  • Add mashed taro, five-spice powder, salt, sugar and vegetable oil; knead the mixture evenly till it forms a smooth dough.
  • Divide the dough into two; shape each into a bowl shape of diameter 12cm and height 6cm.
  • Heat sufficient oil in a wok and fry the taro baskets (one by one) on high flame till golden brown; remove, drain and place on serving plates.
  • Fry glass noodles by using a big wire skimmer to press them into the hot oil for a few seconds, remove immediately once they are puffed; decorate around the taro baskets.

Filling

  • Heat oil in a wok or pan, fry shiitake mushrooms for 30 seconds; add vegetarian oyster sauce, dark soy sauce, carrot and button mushrooms, fry for 30 seconds.
  • Add water and stir fry, cover and cook for 2 minutes with medium heat.
  • Mix tapioca starch and sugar with some water, pour the mixture into the wok and stir well.
  • Add capsicum, cucumber, sesame oil and white pepper powder; stir fry for 30 seconds.
  • Dish out and place the filing in the taro baskets.
  • Garnish with roasted cashew nuts and serve.