“Three Cups” is a popular Taiwanese dish. The three cups meaning one cup of sesame oil, one cup of soy sauce, and one cup of wine. But we are not going to add that much oil for health reason. Plus sesame oil is so flavorful that just a little bit can go a long way. Traditionally three cups is usually made with chicken. Squid is also a popular choice. I made the vegan version with mushrooms. I used a combination of king oyster mushroom and oyster mushroom. You can use any mushroom you like. My husband and his friend couldn’t stop raving about this dish. The sauce with the flavor of basil is quite addicting. I think the sauce will go really well with tofu as well. I shall try making Three Cups Tofu next time. Since basil is very important flavor-wise in this dish, I highly suggest using Thai basil (Asian basil) instead of the regular sweet basil. Thai basil has a more intense flavor. If you cannot find it, you can substitute with sweet basil, but probably have to add a bit more for the flavor. If you like spicy, add red chili pepper for both heat and color.
Taiwanese Three Cups Mushrooms
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 inch piece ginger, thinly sliced
5 cloves garlic, halved
3 king oyster mushrooms, cut into bite size pieces
10 oz oyster mushrooms
1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 cup Thai basil whole leaves
1 red chili pepper, sliced (optional)
Heat up vegetable oil and sesame oil in a wok with medium high heat. When oil is hot, add ginger and garlic. Cook until fragrant, about 2 minutes.
Add mushrooms. Saute until slightly soften, about 3 minutes.
Add soy sauce, rice wine and water.
Turn the heat to high. Continue simmer the mushrooms in sauce until the sauce reduce to 1/4.
Turn off heat. Add basil leaves and red chili pepper (if using). Mix well. The heat of the food will wilt the basil leaves.
Serve with a BIG BOWL of rice. Enjoy!