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Three Cups Mushrooms

   

Three Cups Mushrooms

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.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

  • 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 Chinese wine (Hua Tiao/Shao Hsing)
  • a generous handful of fresh sweet basil leaves

(A) Seasonings

  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 40ml water
  • 1/2 tsp sugar

Directions

  1. 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.
  2. Add mushrooms and carrots, stir fry briefly. Don’t worry if the clay pot looks crowded, the mushrooms will shrink considerably when cooked.
  3. 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.
  4. 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.

                                           

Leave a Comment





19 Responses to “Three Cups Mushrooms”

  1. HoppingHammy — November 19, 2011 @ 8:36 am

    I spy flower-shaped carrots! They are so cute!

    Reply

  2. chloe — November 20, 2011 @ 2:37 am

    Hi… I love this dish! Anyway, instead of using shiitake mushrooms, can we use dried mushrooms for this dish?

    Reply

    • wiffy replied: — November 21st, 2011 @ 1:14 pm

      Yes you can. But you need to soak the dried mushrooms in hot water first to soften. And the simmering/braising time will be longer as compared to using fresh mushrooms to become tenderly cooked, so you have to adjust the water and condiments accordingly too.

      Reply

  3. lisaiscooking — November 21, 2011 @ 5:37 am

    I love a sauce like this that’s easy to remember. Sounds great with the shitakes too!

    Reply

  4. tigerfish — November 22, 2011 @ 5:23 am

    The ingredients into your 3-cup mushrooms are very 丰富 with those carrots! :)

    Reply

  5. Jenny — March 8, 2013 @ 8:25 pm

    hi ,
    mind to share where u get the fresh basil leaves from ?
    the closest i can find are dried ones selling at ntuc and coldstorage .

    Reply

    • wiffy replied: — March 14th, 2013 @ 4:31 pm

      can get sweet basil at Giant, Supermarket and NTUC but they may not carry it daily. I personally find that Giant sells it the cheapest.

      Reply