3 CUP GAME RECIPES

Name: Three-Cup Vegetables
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
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 RECIPE - NYT COOKING

Three-Cup Vegetables Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

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

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//schema.org, Calories 321, UnsaturatedFatContent 15 grams, CarbohydrateContent 26 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 903 milligrams, SugarContent 12 grams, TransFatContent 0 grams

THREE-CUP CHICKEN RECIPE - NYT COOKING

Three-Cup Chicken Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

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

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//schema.org, Calories 673, UnsaturatedFatContent 32 grams, CarbohydrateContent 10 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 12 grams, SodiumContent 764 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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