Three Cups Mushrooms

Yummy Bakes | 3:35 PM |
This is the first time am cooking with basil leaves.  I bought it from NTUC supermarket and it looks kinda of chunky to me. 

Again, mine look so dark in color?  Wiffy's looks so appetising and colorful.  Well, regardless of its color, it still goes very well with white rice.




Recipe with courtesy from Noobcook

Ingredients(Serves 2-3)
- 250g fresh shiitake mushrooms, stalks trimmed (for larger caps, I halve them)
- 1 1/2 tbsp sesame oil
- 1 tbsp light soy sauce (Supposed to be 1 1/2 tbsp based on 1:1:1 ratio, but I find that 1 tbsp is salty enough)
- 1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
- 1 tsp dark soy sauce
- 10 cloves garlic, peeled & slightly bruised
- 1 carrot, peeled and sliced thinly (oops I forgot my carrots!)
- 6 slices ginger
- 2 stalks spring onions, cut to 5cm (2 inch) lengths
- 40ml water
- 1/2 tsp sugar
- a generous handful of fresh sweet basil leaves
Directions

1. Heat sesame oil in clay pot or wok and add garlic cloves, ginger, the thick bottom white ends of the spring onions. Stir fry until fragrant, about 30 seconds.
2. Add mushrooms and carrots, stir fry briefly. Don’t worry if the clay pot looks crowded, the mushrooms will shrink considerably when cooked.
3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and cover the lid to simmer for about 5 minutes, or until the mushrooms are cooked and tender soft.
4. When the dish is cooked, stir in the remaining spring onions and fresh basil leaves before serving.
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3 comments:

  1. hmm.. could it be ur dark soy sauce is the thick thick dark dark type? or just the type as liquid as light soy sauce, but only looks darker?

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  2. i havent tried any 3 cup dishes yet but have been wanting to try it, you just reminded me, hmm..i think mushrooms will be nice too!

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  3. ya how come so dark ah? 1 tsp dark soy sauce right? anyway, hope you like the taste of this as well as the black bean chicken. thx for trying them.

    ReplyDelete

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