三杯杏仁菇 Three Cups eryngii mushroom

自從在台灣吃過這道菜後，一直對它念念不忘，找了許多的食譜加以修改後，這就是我煮​​出來的成品。雖然成品和台灣吃的還差很多，但是味道也不錯。所以這這裡跟大家分享這道食譜。其實所謂的三杯是用3杯不同的醬料，當然我這個食譜是自己亂改的，所以不是正宗的三杯雞。 
材料:杏仁菇一包 （大約4棵）
 蒜頭8瓣 （切半）
 小辣椒一條（切半） 
薑一小塊（切片） 
九層塔少許 
麻油一大匙 
冰糖一小匙 
醬油一大匙 
米酒/紹興酒兩大匙
 黑醬油一小匙
 蠔油一匙

 做法：1.先把薑片放入鍋裡，幹抄至乾。
 2.把麻油，蒜頭，小辣椒加入做法（1)裡，炒香。 
3.加入醬油，米酒，黑醬油，蠔油和冰糖，炒至濃稠後加入杏仁菇。 
4.炒了一下，如果太乾的話，可以加一點水，但是不要太多。
 5.最後，加入九層塔，炒一下就可以上桌了。 
如果你試煮後，覺得好吃的話，記得讓我知道。還是你有更好吃的三杯食譜，覺得分享哦！謝謝。


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
Ingredients
8 cloves garlic (cut in half)
1 chilli padi (cut in half)
Small piece of ginger (sliced)
some basil
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,
Method:
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.