this food thing

this “3 cups” mushroom stirfry: recipe

Work’s been busier than before lately, hopefully just because it’s the beginning of a new school year…. and that’s probably why I’m always so hungry.

So anyway, I was sitting in class, and I’ve got my mind on something chewy, spicy, juicy…I’m thinking this staple Taiwanese dish that I’ve used to impress many guests.


“3 cups” is a very common way of flavouring something in Taiwanese cuisine. Legend has it that the name originated a long, long time ago, in ancient China, an ancient Chinese person made a delicious dish using a cup of soy sauce, a cup of rice wine, and a cup of oil (a whole cup! Are you sure…) Of course we don’t use those proportions these days, but those three flavours remain the basis of this dish.



This dish is usually made with chicken, but can be easily adapted to anything your heart desires, from mushrooms to fish to vegetables to carbs.

I made mine with some meaty pleutorus eryngiiA.K.A king trumpet/ king oyster/ king brown/ French horn mushrooms. They’re used a lot in Asian cuisine, often in place of meat in vegetarian dishes.



Because I was using the mushrooms in big chunks, I scored it lightly with a knife to make sure all the flavourful juices get soaked in. Do this by cutting a criss-cross pattern about 1 cm deep into the sides and tops of the mushroom.





3 cups mushroom




3               king trumpet mushrooms

30            Thai basil leaves

10            slices of ginger

1              fresh red chili pepper

2              green onions

3              cloves garlic, minced

2 tbsp      black sesame oil

2 tbsp      olive oil

1 tbsp      white sugar

3 tbsp     cooking rice wine

3 tbsp     soy sauce



How to:

  1. Clean the mushrooms with a damp cloth or quickly rinse in water. Don’t soak the mushrooms in water.
  2. Score the mushrooms with a criss-cross pattern, and cut into large chunks.
  3. Mince the garlic, cut the chili pepper into small pieces, slice the ginger, and cut the green onion into ~4cm long pieces.
  4. Heat 1 tbsp of sesame oil and 1 tbsp of olive oil over medium-high heat. Stir fry ginger slices until fragrant, about 30 seconds.
  5. Add the mushrooms and stir fry until some water comes out of the mushrooms, 1-2 minutes.
  6. Add the white sugar, soy sauce, and 1 tbsp cooking rice wine. Stir fry for another 5 minutes to let the seasoning soak into the mushrooms. Transfer to a bowl and set aside.
  7. Heat the remaining 1 tbsp sesame oil and 1 tbsp olive oil over medium-high heat. Add the garlic, chili peppers, and green onion. Stir fry for about 1 minute, and add the mushrooms back into the pan. Add basil leaves and cook for another 30 seconds, add the last 1 tbsp of cooking rice wine and transfer to plate.




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