Three Cup Vegetables Recipes

THREE-CUP VEGETABLES

This vegan dish is inspired by three-cup chicken, a deeply savory Taiwanese specialty that can be traced back to the 13th century, to the execution of Wen Tianxiang, a scholar-general of the Song dynasty who resisted Kublai Khan's invasion. The night before Wen's death, a guard is said to have made him the surprisingly pungent chicken dish with the prison's limited resources. It has many variations, but usually calls for braising chicken in rice wine, soy sauce and sesame oil with plenty of ginger, garlic and basil. Here, root vegetables like carrots, parsnips, sweet potatoes and turnips take the place of the chicken, but feel free to also add tofu and quick-cooking vegetables like broccoli or snap peas with the roots. Serve over rice or ramen noodles to soak up sauce.

Provided by Ali Slagle

Categories dinner, easy, for two, lunch, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Three-Cup Vegetables image

Steps:

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 903 milligrams, Sugar 12 grams, TransFat 0 grams

Ingredients

2 tablespoons canola or other neutral oil
6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds)
1 (1-inch) piece ginger, peeled and thinly sliced
10 garlic cloves, smashed and peeled
3/4 cup Chinese rice wine
6 tablespoons low-sodium soy sauce
3 tablespoons toasted sesame oil
2 tablespoons dark brown sugar
2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes
2 cups fresh basil leaves, torn if large

THREE-CUP VEGETABLES

Categories Basil Carrot Potato Sauté Healthy Vegan

Number Of Ingredients 10

Three-Cup Vegetables image

Steps:

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.
Users suggestions: use less sweet potato, more turnips, substitute gin for rice wine, add more ginger & garlic, consider roasting & then tossing with sauce

Ingredients

2 tablespoon avocado oil
6 cups root vegetables (carrots, turnips, parsnips, sweet potatoes (cut into 1/4" slices)
1 piece ginger, inch
10 cloves garlic
3/4 cup chinese rice wine
6 tablespoon low-sodium soy sauce
3 tablespoon sesame oil
2 tablespoon dark brown sugar
2 piece dried chiles or red pepper flakes
2 cups basil or thai basil

TAIWANESE-STYLE THREE CUP CHICKEN

One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.

Provided by eli2884

Categories World Cuisine Recipes Asian Chinese

Time 1h

Yield 4

Number Of Ingredients 11

Taiwanese-Style Three Cup Chicken image

Steps:

Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 28.4 g, Cholesterol 108.3 mg, Fat 44.9 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 7.9 g, Sodium 1553.8 mg, Sugar 10 g

Ingredients

1 tablespoon vegetable oil
1 ½ pounds skinless, boneless chicken thighs, cut into chunks
½ cup sesame oil
10 slices fresh ginger
2 cloves garlic, sliced
½ cup dry sherry
⅓ cup soy sauce
¼ cup water
3 tablespoons white sugar
½ cup fresh Thai basil leaves
3 dried whole red chilies

THREE-CUP CHICKEN

Ask 30 people how to make this simple Taiwanese recipe, and you'll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. "If you actually cook it that way," says Eddie Huang, the Taiwanese-American chef who inspired the television program "Fresh Off the Boat," "you'll be in trouble.") Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Provided by Sam Sifton

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Three-Cup Chicken image

Steps:

Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.

Nutrition Facts : @context http, Calories 673, UnsaturatedFat 32 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 12 grams, Sodium 764 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

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Three Cup Vegetables Recipes

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TAIWANESE-STYLE THREE CUP CHICKEN

One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.

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