A vegetarian take on the classic Taiwanese Three Cup dish, featuring oyster mushrooms cooked in a rich, aromatic sauce of soy sauce, rice wine, sesame oil, ginger, garlic, and fresh basil.
Flavorful San Bei Mushrooms
A vegetarian take on the classic Taiwanese Three Cup dish, featuring oyster mushrooms cooked in a rich, aromatic sauce of soy sauce, rice wine, sesame oil, ginger, garlic, and fresh basil.
Ingredients
- 500 gram oyster mushrooms cleaned and torn into bite-sized pieces
- 3 tablespoon sesame oil
- 6 cloves garlic sliced
- 1 inch ginger sliced
- 3 tablespoon soy sauce
- 3 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon sugar
- 1/2 cup fresh basil leaves packed
Instructions
- Heat the sesame oil in a large wok or skillet over medium-high heat.
- Add the sliced garlic and ginger. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
- Add the oyster mushrooms to the wok. Stir-fry for 5-7 minutes, until the mushrooms have softened and released their liquid.
- In a small bowl, whisk together the soy sauce, Shaoxing wine, and sugar.
- Pour the sauce mixture over the mushrooms. Bring to a simmer and cook for 5-8 minutes, stirring occasionally, until the sauce has thickened slightly and coated the mushrooms.
- Stir in the fresh basil leaves. Cook for another 1-2 minutes, until the basil has just wilted and its aroma is released.
- Remove from heat and serve immediately with steamed rice.
Notes
For an extra kick, add a few dried chilies to the pan with the ginger and garlic. You can also experiment with other firm mushrooms like shiitake or king oyster mushrooms. Serve hot with steamed white rice to soak up the delicious sauce.
