Vegan Three-Cup Mushrooms (San Bei Gu)

Ingredients

• about 450 g King Oyster Mushrooms
• 3 tbsp Sesame Oil
• 5.08 cm Fresh Ginger
• 6 cloves Garlic
• 3 tbsp Rice Wine
• 3 tbsp Coconut Aminos
• 1 tbsp Vegan Sugar
• 1 cup Fresh Basil
• 1-2 Red Chilies (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully slice the about 450 g of King Oyster Mushrooms into 1.905 cm thick rounds.
2. 2Place a large pot on the stove and add the 3 tbsp of Sesame Oil. Heat the oil over medium-high heat, which is approximately 176.7-190.6°C (175-190°C), for 1-2 minutes until shimmering. While the oil heats, finely mince the 5.08 cm of Fresh Ginger and the 6 cloves of Garlic. Add the minced ginger and garlic to the hot oil and sauté for 1-2 minutes, stirring constantly, until they become fragrant and lightly golden.
3. 3Add all of the sliced about 450 g of King Oyster Mushrooms to the pot. Cook the mushrooms over medium-high heat for 6-8 minutes, stirring occasionally, until they are well browned on all sides and have released some of their moisture.
4. 4Pour in the 3 tbsp of Rice Wine and the 3 tbsp of Coconut Aminos. Stir in the 1 tbsp of Vegan Sugar. If you are using them, thinly slice the 1-2 Red Chilies and add them to the pot now. Increase the heat to high and bring the mixture to a gentle simmer, where you will see small bubbles forming around the edges of the liquid, which should take 2-3 minutes.
5. 5Reduce the heat to low, approximately 93.33-107.2°C (95-107°C). Cover the pot with a lid and let the mixture simmer gently for 15 minutes. After 15 minutes, check the sauce; it should have thickened enough to lightly coat the back of a spoon.
6. 6Remove the pot from the heat. Roughly chop the 1 cup of Fresh Basil and stir it into the mushroom mixture. Serve the Vegan Three-Cup Mushrooms immediately while hot, alongside plain cooked rice.

Substitutions

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