Three-Cup Vegetables

Name: Three-Cup Vegetables
Total time: 30 min
Yield: 4 servings
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

By Ali Slagle

Total Time: 30 minutes
Rating: 4(3,222)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2tablespoons canola or other neutral oil
6cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into ¼-inch slices and halved or quartered if large (about 2 pounds)
1(1-inch) piece ginger, peeled and thinly sliced
10garlic cloves, smashed and peeled
¾cup Chinese rice wine
6tablespoons low-sodium soy sauce
3tablespoons toasted sesame oil
2tablespoons dark brown sugar
2dried chiles, like chiles de árbol, or ¼ teaspoon red-pepper flakes
2cups fresh basil leaves, torn if large

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Ratings

4 out of 5

3,222 user ratings

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Comments

Myra6 years ago

Reduced the rice wine to a quarter cup, tossed the veggies in the sauce and roasted in a 425 oven until nicely caramelized. Thai basil at the last minute. Easy, delicious, and less effort.

Alex6 years ago

This is a great recipe. Use Taiwanese rice wine if possible and I'd throw in some scallions near the end and use a bit more ginger. I've had this done in veg restaurants in Taiwan a few times. Some other ideas for what to put in for a little variety: Spring bamboo shoots Water chestnuts (lightens it up) Soy products, especially popular in China/Taiwan is "vegetarian chicken" 素鸡 Bell pepper Not traditional in vegetarian renditions since many Buddhists won't eat it but I'd also throw in an onion.

Rich6 years ago

Made some changes--no sweet potato (seemed to unbalance things), substituted gin for rice wine based on a websearch and actually having a lot of good gin on hand. Added onions and mushrooms per other suggestions. Used parsnips and carrots as the major vegetables. Less sesame oil because I had less than I thought. I thought the result was delicious, served over rice noodles. Just the right amount of punch, not as bland as others suggest.

Jen3 days ago

I roasted up some maitake mushrooms separately and added them towards the end of cooking. My 12 year old said they were the most delicious thing ever. :) This recipe is a keeper.

Zachy J1 week ago

Made this as written almost...added broccoli in with about 5 min left to cook. I think I'd adjust the wine slightly and implement green onion at the end as well. Solid dish.

CathyM1 month ago

Did not have rice wine so used gin. Only two of us so halved the recipe and roasted in the oven at 425. Perfect!

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