Peel and cut carrot and daikon into 2” chunks. Place in a bowl. Add star anise and water. Steam until tender (can use rice cooker). Cut gluten into 1” chunks and deep or pan fry.
In a heated wok, add oil, ginger, and soy sauce. Stir until fragrant. Add broth from daikon, allow to boil. Add vegi lamb and gluten, stir. Add carrots and daikon, stir and allow to simmer. Season with rock sugar syrup, mushroom seasoning, and vegetarian oyster sauce. Thicken sauce with potato starch solution. Serve.