5 December 2016

三杯香菇 (Three-Cup Mushrooms)

Ingredients (2 servings):
  • 3 tbsp sesame oil
  • 1.5-inch-long piece of ginger, peeled and sliced into coins
  • 7 cloves of garlic, peeled
  • 2 whole scallions, trimmed and cut in 1-inch pieces
  • 1 and a half fresh small thai chili pepper (or an appropriate amount of dried one)
  • 250 g button mushrooms, cut into 5mm thick slices (for a meaty dish, add the same amount of chicken or shrimps, or combine, which I like the most, you can also add shiitake)
  • 1 tbsp raw sugar
  • 1/4 cup rice wine
  • 1/8 cup light soy sauce
  • 1 tsp corn starch
  • 1 packed cup fresh Thai or regular basil leaves
  1. Heat 2 tbsp of sesame oil in a wok.
  2. Add ginger, garlic, scallions, and chili peppers and cook until fragrant, approx. 2 minutes.
  3. Move the content of the wok to the side, add the remaining 1 tbsp of sesame oil and wait for it to heat up.
  4. Add the mushrooms and stir fry until browned, approx. 4 minutes.
  5. Add the sugar and combine everything.
  6. Add rice wine, soy sauce, and cornstarch and bring to a boil. Reduce the heat and let it simmer until the sauce thickens, approx. 10 to 15 minutes.
  7. Turn off the heat and add the basil.
  8. Serve with white rice.
Source: http://cooking.nytimes.com/recipes/1017456-three-cup-chicken

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