[New Recipe] Taiwanese three-cup mushroom 🍷🍷🍷
If you could choose three cups of seasoning to cook a Chinese dish, what would they be? Taiwanese 🇹🇼 created their local favourite dish, three-cup mushroom (#三杯杏鮑菇), with 1 🍷of soy sauce, 1 🍷of rice wine and 1 🍷 of sesame oil. This classic mouth-watering vegan dish is ready to serve hot in just 10 minutes with rice 🍚
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
1️⃣Heat olive oil in skillet over medium-high heat, stir fry the king oyster mushrooms until golden brown. Remove from heat and set aside.
2️⃣Heat up sesame oil over medium-low heat , add in sliced ginger and sauté until fragrant, followed by garlic and stir fry until golden brown.
3️⃣ Add in sugar and stir fry till slightly caramelised, followed by soy paste and water. Add carrots and black fungus, sauté for 1 minute.
4️⃣ Add in rice wine and stir well, followed by the mushroom. Cover the pan and let it simmer for 2 minutes.
5️⃣ Turn up the heat and uncover the pan. Add in red chill and basil leaves. Toss well before serving!
💬 More about food stories (in Chinese): @ori.veg
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