This Taiwanese three-cup king oyster mushroom really makes me recall the memories of living in Taiwan.
What is three-cup cuisine?
It derived from the common three-cup dishes in Taiwan, which are homemade dishes flavored with soy sauce, rice wine, and sesame oil.
Taiwanese Three-Cup King Oyster Mushroom
The chewy king oyster mushroom, paired with the soft white beech mushroom, can make a very different Taiwanese three-cup cuisine with such a combination of rich taste.
Change the rice wine to high-grade Shaoxing wine, the aroma will be stronger and unique.
Tips for Three-Cup Cuisine
Use sesame oil for cooking, please use soy sauce paste or soy sauce to taste, do not use salt, which will produce a bitter taste.
Shaoxing wine can also be used instead of rice wine, Shaoxing wine has a stronger aroma.
What Can I Use As a Substitute for Shaoxing Wine?
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are as follows:
- Dry sherry – that’s right, just every day cheap and cheerful dry sherry.
- Mirin – a Japanese sweet cooking wine.
- Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine but is an acceptable substitute.
Popular Three-Cup Chicken
This “Taiwanese Three Cup Chicken” in my heart represents the classic dishes of my hometown of Taiwan.
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Taiwanese Three-Cup King Oyster Mushroom
The Best Taiwanese Three-Cup King Oyster Mushroom Recipe Ever!
Ingredients
for 3-serving
- 6 piece king oyster mushroom medium size
- 1 pack white beech mushroom
- 10 slice ginger
- 10 clove garlic
- 2 piece pepper
- 40 g Thai basil
seasoning
- 2 tbsp sesame oil
- 2 tablespoons soy sauce paste
- 2 tbsp Shaoxing wine
- 1 tsp sugar
Instructions
Cut the king oyster mushroom into large pieces, and peel the white beech mushroom by hand into a group of 3-4. Peel the garlic; cut the chili into diagonal slices; wash the Thai basil and drain the water.
Put 4 tablespoons of oil in the pan, turn on medium heat, and half-fry the king oyster mushroom until golden brown. Take out the king oyster mushroom and set it aside.
Put the white beech mushroom in the pan, fry the surface until golden brown, in the same way, take out white beech mushroom and set it aside.
Pour out the excess oil in the pot, add sesame oil, fry the ginger slices over low heat, and stir until turn golden, then add the garlic and fry until fragrant.
Put the fried mushrooms back into the pot, then add soy sauce paste, Shaoxing wine, sugar, and stir fry. Cook on high heat until the sauce thickens.
Finally, add the chili flakes and Thai Basil, and stir-fry it to ready for serving.
Do You Love this Taiwanese Three-Cup Cuisine?
Tell me do you like this dish? And give me any feedback in the comments.
Serve this three-cup cuisine with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal!
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