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Three Cup Mushrooms
San Bei Gu
A classic Taiwanese dish adapted for mushrooms, featuring a rich, aromatic sauce made from soy sauce, rice wine, and sesame oil, often enhanced with ginger, garlic, and fresh basil. This vegetarian version captures the savory and slightly sweet essence of the traditional 'three cup' flavor profile.
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- 800 g Assorted fresh mushrooms(e.g., king oyster, shiitake, oyster, enoki; cleaned and cut into bite-sized pieces)
- 20 g Ginger(unpeeled, thinly sliced or smashed)
- 10 cloves Garlic(smashed and peeled)
- 1 medium Fresh red chili(sliced on the bias, seeds removed if preferred)
- 1 bunch Thai basil(leaves picked (about 20g))
- 2 tbsp Dark sesame oil
- 2 tbsp Light soy sauce
- 2 tbsp Chinese rice wine(or dry sherry)
- 1 tbsp Sugar(or rock sugar)
- 1/4 cup Water
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- 1
Heat 2 teaspoons of dark sesame oil in a wok or large skillet over medium heat. Add the ginger slices and cook until they just start to brown and curl, about 7-10 minutes. Be careful not to burn the sesame oil.
- 2
Add the smashed garlic and sliced red chili to the wok and sauté for about 30 seconds until fragrant.
- 3
Increase the heat to high. Add the prepared mushrooms and sauté for 1 minute.
- 4
Add the light soy sauce, Chinese rice wine, sugar, and water to the wok. Stir to combine and bring to a boil.
- 5
Lower the heat to medium-low, allowing the sauce to bubble gently. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are tender and the sauce has reduced and thickened slightly.
- 6
Remove the wok from the heat. Stir in the fresh Thai basil leaves until they wilt. The residual heat will cook the basil.
- 7
Transfer the Three Cup Mushrooms to a serving platter and serve immediately with steamed rice.
ð¡ ããã®ã³ã
- âUsing a variety of mushrooms will provide a more complex texture and flavor.
- âThai basil has a more intense flavor than sweet basil, which is preferred for this dish. If unavailable, use sweet basil and consider adding a bit more.
- âWhile the name 'Three Cup' suggests equal parts of soy sauce, rice wine, and sesame oil, traditional recipes often use less oil and wine than a full cup to avoid overpowering the dish.
- âEnsure not to overheat the sesame oil, as it can become bitter.
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- Add firm tofu, pan-fried until golden brown, along with the mushrooms.
- Include other vegetables like zucchini or bell peppers.
- For a spicier version, add more chili peppers or a pinch of chili flakes.