Jenn Dolari @dolari@driveinsaturday.org

This Week's Meals (1/2): Taiwanese Three Cups Mushrooms.

This is a variation of last week's Three Cups Chicken, and honeslty, not as good. And probably not helped by the fact that I think I have sesame COOKING oil, and not sesame FLAVOR oil.

The Three Cups chicken from last week had some good flavor, if a little light. This is very heavy soy flavor. I think the main difference being the chicken used Shaoxing Wine, and this used Sake. What we ended up here with was a very heavy soy sauce flavor.

The mushrooms, though - tasty and flavor soaked. Just very soy saucy.

I'm likely going to remake these dishes with proper toastes sesame oil in the future. But as it stands, they're not bad. They can only get better.

Title: Taiwanese Three Cups Mushrooms
Yield: 2 servings
Category: Entree
Cuisine: Asian/Chinese
Source: Asian Vegan Eats
Website: https://asianveganeats.wordpress.com/2012/10/22/taiwanese-three-cups-mushrooms/

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Ingredients
---
1 tbsp vegetable oil
1 tbsp sesame oil
2 inches ginger (thinly sliced)
5 cloves garlic (halved)
3 whole king oyster mushrooms (cut into bite sized pieces)
10 oz oyster mushrooms
1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 cup whole Thai basil leaves
1 whole red chili pepper

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Instructions
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1 - Heat up the vegetable oil and sesame oil in a wok on medium high heat.
2 - When the oil is hot, add the ginger and garlic. Cook until fragrant, about 2 minutes.
3 - Add mushrooms. Saute until slightly softened, about 3 minutes.
4 - Add the soy sauce, rice wine and water.
5 - Turn the heat to high. Continue simmeringr the mushrooms in the sauce until the sauce reduces down about 3/4s.
6 - Turn off the heat.
7 - Add basil leaves and red chili pepper (if using it). Mix well. The
heat of the food will wilt the basil leaves.
8 - Serve with a BIG BOWL of rice. Enjoy!

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Notes
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Make 2 servings at ~37.5g of carbs
Normally makes 4 servings.

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Nutritional Information
---

*Nutritional information reflects amount per serving.*
CALORIES 329
TOTAL FAT (g) 12
Saturated Fat (g) 2
CHOLESTEROL (mg) 0
SODIUM (mg) 2060
TOTAL CARBOHYDRATE (g) 34
Dietary Fiber (g) 9
Sugars (g) 6
PROTEIN (g) 16

This is totally the chutney they had at my first Indian place. The onion was minced finer than I did it, and it was a bit more watery, but the flavor is exactly the same.

Yum. :)

The very first Indian restaurant I ever went to back in the 90s, had chutneys sitting at the table. Two were the usual ones, which I still see all the time: Mint and Tamarind. But they had a third one I've never seen anywhere else.

AFTER ALMOST THIRTY YEARS I FOUND IT! It's not a tomato chutney like I thought it was, which is why I could never find it. It's an ONION Chutney. I may hit an indian grocery grab some poppadum (they look awesome when you cook them in the microwave), and make some of this for old time's sake: https://www.jcookingodyssey.com/indian-onion-chutney-recipe/

I think i bought the wrong kind of sesame oil. I picked up some for is in Chinese Food, but i think the sesame oil I picked up is a cooking oil replacement and not a flavor. It has no smell or taste at all

@socketwench - TIME TO WATCH THE THREE HOUR TV CUT!

@socketwench - One of the things that really REALLY bothers me with Superman 3, is the trans-insults with Vera, and even the subtle hint that she is trans herself. I didn't see that until recently, and it's made the movie even MORE unpalatable for me.

I thought the camp was stupid. I wanted the more "grounded" Superman 1. Then Superman 4 happened, and I didn't know how good Superman 3 had it.

@socketwench - Kidder was willing to sign on to Superman 3, but the producers did not take kindly to her talking to the press about the bad blood between the Salkinds with Pierre Spengler versus Richard Donner. They punished her by essentially writing out the character.

@socketwench - Robert Vaughn was a replacement for Hackman, who refused to come back for Superman 3 over how the producers treated Richard Donner during the back-to-back filming of Superman 1 and 2.

Seventeen Seconds of March 22nd, 2025

https://youtu.be/48YloBN4Uk4

Happy Holi

I don't usually mess with text scammers but I couldn't resist.

This Week's Meals 2/2: Three Cup Chicken

Oh, man, this is good. I've had this flavor combination under many different names, but now that I know how to make this, I'm going to make it more often. It's a very good sweet-n-salty nutty flavor, and the basil gives it a nice twang. I just wish I'd had some fried rice to go with this.

Title: Three Cup Chicken
Yield: 6 servings
Cooking Time: 20 minutes
Preparation Time: 20 minutes
Category: Entree
Cuisine: Asian/Chinese
Source: Jo Cooks
Website: https://www.jocooks.com/recipes/three-cup-chicken

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Ingredients
---
2 pounds chicken thighs
1 tbsp baking soda
2 tbsp toasted sesame oil (chicken)
1 tbsp fresh ginger (minced)
8 cloves garlic (halved)
1 tbsp cornstarch
1 tbsp water
1 bunch Thai basil leaves
1/3 cup shaoxing wine
1/4 cup soy sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tbsp toasted sesame oil (Sauce)

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Instructions
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1 - Toss the chicken pieces together with the baking soda and set
aside for 10 minutes.
2 - Rinse the chicken with water to wash away the baking soda. Pat dry
the chicken with paper towels.
3 - In a small bowl, mix the shaoxing wine, soy sauce, dark soy sauce
and brown sugar.
4 - Add the chicken's sesame oil to a wok and heat over high medium-
high heat.
5 - Add the garlic and ginger and cook for about a minute until
aromatic.
6 - Add in the chicken and toss. Stir fry the chicken for about 4
minutes or until no longer pink and starts to lightly brown.
7 - Pour the sauce over the chicken and reduce the heat to medium.
Cover with a lid and cook for 10 minutes.
8 - Make a slurry with the cornstarch and water and add to the wok and
stir. The sauce should thicken almost immediately.
9 - Drizzle the remaining tbsp of sesame oil over the chicken.
10 - Add the basil leaves and stir well with the chicken. Serve
immediately over cooked rice.

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Notes
---

Makes 6 servings at ~400 calories per serving

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Nutritional Information
---

*Nutritional information reflects amount per serving.*
CALORIES 417
TOTAL FAT (g) 28
Saturated Fat (g) 8
CHOLESTEROL (mg) 127
SODIUM (mg) 1498
TOTAL CARBOHYDRATE (g) 6
Dietary Fiber (g) 0
Sugars (g) 2
PROTEIN (g) 28

#thisweeksmeals #cooking