Three Cups Mushrooms
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Three Cups Mushrooms Recipe
In “Three Cups” recipes, the trio combination of sesame oil, soy sauce and Chinese wine does not mean using one cup each of the condiment – rather, equal parts (1:1:1) of each depending on the quantity you are cooking. The 1:1:1 formula is flexible too, and in this recipe, I use less soy sauce and more Chinese wine and sesame oil. Feel free to adjust the seasonings to suit your taste buds.
- 1 1/2 tbsp sesame oil
- 10 cloves garlic peeled & slightly bruised
- 6 slices ginger
- 2 stalks spring onions cut to 5cm (2 inch) lengths; separate thick bottom ends from leafy sections
- 250g fresh shiitake mushrooms stalks trimmed (for larger caps, I halve them)
- 1 carrot, peeled and sliced thinly
- 1 1/2 tbsp Shaoxing wine
- a generous handful of fresh sweet basil leaves
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 40ml water
- 1/2 tsp sugar
- Heat sesame oil in clay pot or wok and add garlic cloves, ginger, the thick bottom white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
- Add mushrooms and carrots, stir fry briefly. Don’t worry if the clay pot looks crowded, the mushrooms will shrink considerably when cooked.
- Sizzle Chinese wine and add seasonings (A). Stir evenly, and cover the lid to simmer for about 5 minutes, or until the mushrooms are cooked and tender soft.
- When the dish is cooked, stir in the remaining spring onions and fresh basil leaves before serving.
Noob Cook Tip
For best results, cook this dish in a claypot.