Banana Blossom with Coconut and Chile
Recipe from the Wicked Healthy Cookbook, by Grand Central Publishing Co.
Photo credit: Eva Kosmas Flores.from the Wicked Healthy Cookbook
Chad Sarno is a guest on our Vegan Life Magazine podcast – click here
Yields: 2 – 4
- 1 banana blossom (about 1 pound)
- ½ lemon
- Sea salt
- 1½ tablespoons everyday olive oil
- 3 shallots, sliced
- 4 cloves garlic, minced
- 1 tablespoon julienned fresh ginger
- 1 Thai chile, sliced into paper-thin rounds
- 1 can (15 ounces) coconut milk or coconut cream
- 2 tablespoons tamari or soy sauce
- 1 lime, halved
- 3 to 4 cups cooked rice vermicelli noodles or rice
- ¼ English cucumber, cut into thin planks 2 inches long and ¼ inch wide
- Shredded iceberg lettuce
- Handful chopped fresh cilantro
- 2 green onions, minced
- Thinly sliced Thai chiles, optional (if you like it spicy)
- Lime wedges, for squeezing
TO PREP THE BANANA BLOSSOM:
- Rinse it well, and begin removing each
layer of leaves, collecting the small banana blossoms within as you separate the leaves. Discard the tougher, outer layers of leaves. Continue removing leaves, retaining the tender inner leaves and small blossoms.
- Stack about 5 tender banana leaves at a time and cut the stack crosswise into long thin strips. Fill a large bowl with water and a big squeeze of lemon. Drop the squeezed lemon half into the bowl. Place the strips in the lemon water. I usually discard the small blossoms, but if you don’t mind tedious work, remove the inedible stigma and small petal from each blossom as shown. For very tiny blossoms, simply pinch off and discard the tips. When all the small blossoms are cleaned, chop them and add to the lemon water. Add about 2 tablespoons salt and massage the leaves and blossoms under the water, pressing them between your fingers for a few minutes. This process removes bitterness, and the water should become discolored. Drain off the water, then fill the bowl with fresh water, lemon juice, and salt. Repeat massaging and pressing under the water for a few minutes more. Drain off the water and pat the leaves and blossoms dry. This unique ingredient is now ready to be cooked.
- Heat a sauté pan over medium-high heat. Add the oil to evenly cover the bottom, then add the shallots and stir until they are translucent, 2 to 3 minutes. Add the garlic, ginger, chile, and prepped banana blossom. Shake the pan to spread evenly and sauté until the blossom takes on a bit of color and softens, 4 to 5 minutes, stirring to avoid burning the garlic.
- Lower the heat to medium and stir in the coconut milk, tamari, and ½ teaspoon salt. Continue stirring until the coconut milk reduces slightly in volume. (Stirring helps keep the coconut milk from separating.) Remove from the heat and squeeze in the juice from one lime half. Taste and add more tamari, salt, and/or lime juice as needed.
- TO ASSEMBLE: Divide the noodles among 2 to 4 noodle bowls. Ladle in the coconut banana blossom mixture, and add cucumber, lettuce, cilantro, green onions, sliced chile (if using), and lime wedges for squeezing.