Three Cups eryngii mushroom
After came back from Taiwan, I have fall in love with their three cups eryngii mushroom. This dishes cannot find it in Malaysia, therefore I decided to find the recipe
and try to cook it by myself. After research for a few recipes and finally I have comes out with a recipe which is quite similar to taste the in Taiwan. Here I have share the
recipe and hope you will like it. The recipe is modify by me, therefore the taste will have a bit different from the original one.
This dish name three cups, actually means using 3 cups of different sauces. 1 cup of soy sauce, 1 cup of sesame oil and 1 cup of wine. But for me, I have modify the recipe
and make the taste to the one I like. Below is the recipe:
1 pack of eryngii mushroom
8 cloves garlic (cut in half)
1 chilli padi (cut in half)
Small piece of ginger (sliced)
1 tablespoon Sesame oil
1 tsp Rock sugar,
1 tablespoon Soy sauce
2 tablespoon rice wine / Shaoxing wine
1 teaspoon of dark soya sauce
1 tablespoon Oyster sauce,
1. Stir fry the ginger without oil until dry.
2. Add in sesame oil, garlic, chilli pade and saute.
3. Then add in soy sauce, rice wine, black soy sauce, oyster sauce and rock sugar and cook until the sauce is thick,next at in eryngii and stir-fry for a few mins.
4 fried, add a little water if too dry, but not too much.
Finally,add in basil, fried and serve.