Taro is a starchy root vegetable common in Chinese and Asian cuisine. It's high in fiber and antioxidants and contains B vitamins, Zinc, Magnesium, and Iron. It's also a slow-digesting, complex carb!
In TCM, taro is considered neutral and sweet, making it perfect for late-summer season transitioning into autumn. It moistens the Lungs and addresses dryness in the upper respiratory region.
This stewed taro in mushroom broth is fragrant and comforting. Our Five Seasons TCM Mushroom blend is also Yin-nourishing and perfect for alleviating autumn dryness. Its a great addition to a Mid-Autumn Festival meal. Taro is readily available at most Asian supermarkets! When choosing your taro, make sure to pick firm taro with minimal bruising.
Stewed Taro with Mushroom for Fall Dryness
2 star anise
2 pieces dried chen pi (dried mandarin orange peel)
2 pieces bay leaf
1/2 cup black bear palm mushrooms or 1/2 cup Five Seasons TCM Mushroom Mix
40g regular soy sauce
25g dark soy sauce
1 tbsp sea salt
1 tbsp sesame oil
1 tbsp brown sugar
1 liter water or broth
2 taro roots, firm to touch
1 tbsp scallions, minced
Julienne the ginger
Put ginger, star-anise, chen pi, and bay leaf into infusion bag. Add spice bag, dried mushrooms, soy sauces, salt, sesame oil, brown sugar, and water into pot. Bring to boil.
Wash and peel the taro. Add to pot and boil taro until it is fork-tender.
Remove taro and mushrooms from pot. Garnish the taro with mushrooms and minced scallions.
The broth can be stored and reused!