Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.
Ingredients:
- 300g king oyster mushrooms, cut into your desired size
- 6 cloves garlic, sliced
- 15 slices of ginger
- 2-3 dried chilies
- Bunch of Thai basil leaves
For Cooking:
- 15ml sesame oil
- 15ml vegetable oil
Sauce:
- 20ml light soy sauce
- 20ml dark soy sauce
- 20ml rice wine
- 15g brown sugar
- teaspoon white pepper
Instructions:
1. Prepare the Seasoning:
- In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar.
- Stir until the sugar dissolves, then set aside.
2. Stir-Fry Aromatics:
- Heat both the sesame oil and vegetable oil in a wok over medium heat.
- Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.
3. Cook the Mushrooms:
- Toss in the dried chilies and king oyster mushrooms.
- Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.
4. Add Seasoning:
- Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.
5. Finish with Basil:
- Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.
6. Serve:
- Serve the Three Cups Mushrooms hot with steamed rice.
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