3 QUARTER CUP RECIPES

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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

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

BISQUICK SUBSTITUTE - SMALL PORTION RECIPE - FOOD.COM



Bisquick Substitute - Small Portion Recipe - Food.com image

Easy substitute for Bisquick - need to store it in the refrigerator - but this makes only 1 cup, so you don't have lots left over to store.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 4

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening (Crisco)

Steps:

  • Mix dry ingredients together in a small bowl.
  • Cut in shortening using a pastry blender.
  • Makes 1 cup Bisquick equivalent.

Nutrition Facts : Calories 571.7, FatContent 14, SaturatedFatContent 3.4, CholesterolContent 0, SodiumContent 1128.5, CarbohydrateContent 97, FiberContent 3.4, SugarContent 0.3, ProteinContent 12.9

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TAIWANESE-STYLE THREE CUP CHICKEN RECIPE | ALLRECIPES
Jun 19, 2020 · Step 2. 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.
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Answer (1 of 99): It would take three 1/4 cups which would give you 3/4 cups. You can see in the below image that the 3/4 on the left is larger than 2/3 on the right. If you divide each cup into 12ths the three fourths is 9/12 while the 2/3 is 8/12 so the 3/4 is 1/12 larger than the 2/3. So 2/4...
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