[New Recipe] Taiwanese Three-cup Mushroom ๐Ÿท๐Ÿท๐Ÿท

[new recipe] taiwanese three cup mushroom display image  0c5ca381

[New Recipe] Taiwanese three-cup mushroom ๐Ÿท๐Ÿท๐Ÿท

If you could choose three cups of seasoning to cook a Chinese dish, what would they be? Taiwanese ๐Ÿ‡น๐Ÿ‡ผ created their local favourite dish, three-cup mushroom (#ไธ‰ๆฏๆ้ฎ‘่‡), with 1 ๐Ÿทof soy sauce, 1 ๐Ÿทof rice wine and 1 ๐Ÿท of sesame oil. This classic mouth-watering vegan dish is ready to serve hot in just 10 minutes with rice ๐Ÿš
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๐Ÿฅฌ Ingredients:
300g king oyster mushroom, cut into wedges
4-5 pieces black fungus, soaked and halved
30-40g carrots , sliced
1 cup basil leaves
4-5 cloves garlic
1 inch ginger, sliced
2 red chilli, halved
Seasoning – 2 tbsp soy paste, 2 tbsp rice wine/Chinese wine , 1.5 tbsp sesame oil, 1/2 tbsp olive oil, 1 tbsp sugar, 1/2 tbsp water

๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿณ Instructions:
1๏ธโƒฃHeat olive oil in skillet over medium-high heat, stir fry the king oyster mushrooms until golden brown. Remove from heat and set aside.
2๏ธโƒฃHeat up sesame oil over medium-low heat , add in sliced ginger and sauteฬ until fragrant, followed by garlic and stir fry until golden brown.
3๏ธโƒฃ Add in sugar and stir fry till slightly caramelised, followed by soy paste and water. Add carrots and black fungus, sauteฬ for 1 minute.
4๏ธโƒฃ Add in rice wine and stir well, followed by the mushroom. Cover the pan and let it simmer for 2 minutes.
5๏ธโƒฃ Turn up the heat and uncover the pan. Add in red chill and basil leaves. Toss well before serving!

๐Ÿ’ฌ More about food stories (in Chinese): @ori.veg

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