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.

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“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.

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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.

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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.

 

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3 cups mushroom

 

Ingredients:

 

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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