Dou Dou (豆豆)
Crisp, golden king oyster mushrooms tossed in a glossy soy-based glaze with lots of fresh Thai basil — this Three-Cup King Oyster Mushrooms (三杯杏鮑菇, sān bēi xìngbào gū) is the plant-based answer to Taiwan’s iconic three-cup chicken. 三杯杏鮑菇，把家常的三杯醬汁和厚實的杏鮑菇炒在一起，Q彈入味超下飯，是素食餐桌上的經典香氣料理。
📹 Watch the Recipe
Recipe by 芭樂媽的家 Qistin Wong TV
🥘 Why This Recipe Works
“Three-cup” (三杯, sān bēi) is one of Taiwan’s most loved flavor systems, named for three equal cups of sesame oil, soy sauce, and rice wine. Here, plump king oyster mushrooms stand in for meat, soaking up that intensely savory sauce while keeping a wonderfully springy bite. The addition of okra — a creative twist from the video — does double duty: it adds pretty green color and gently thickens the glaze with its natural sliminess, so you don’t need any cornstarch at all.
Because king oyster mushrooms (杏鮑菇) are naturally dense and firm, they fry up with a meaty, almost chewy texture that takes on seasoning beautifully. Pairing them with crisp okra and sweet baby corn gives you two contrasting textures on one plate — tender, springy mushroom, crunchy fresh vegetables — all glossed in a fragrant glaze finished with a big handful of Thai basil.
This version: 9 simple ingredients, one pan, under 15 minutes.
🛒 Ingredients
| King oyster mushrooms (杏鮑菇) | 5 | organic if possible; cut into roll-cut chunks |
| Okra (秋葵) | 6 | roll-cut; adds natural thickening, no cornstarch needed |
| Baby corn (玉米筍) | 3 | roll-cut for color and crunch |
| Thai basil leaves (九層塔) | 3 sprigs | leaves picked; the signature aroma of three-cup cooking |
| Vegetarian oyster sauce (素蠔油) | 1 tsp | vegan mushroom-based sauce |
| Soy sauce (醬油) | 1 tsp | light soy |
| White pepper (胡椒粉) | 1/4 tsp | ground |
| Water (水) | 30 ml | helps the sauce emulsify |
| Grape seed oil (葡萄籽油) | as needed | for pan-frying |
| Optional: red chili rings (辣椒) | as desired | adds heat; essential for spice lovers |
Ingredients
Method
- Cut 5 king oyster mushrooms into roll-cut chunks, then roll-cut 6 okra and 3 baby corn into similar size pieces. Pick the leaves from 3 sprigs of Thai basil.
- Heat oil in a wide pan and pan-fry the mushroom chunks in a single layer over medium heat, turning occasionally, until golden brown all over, about 3 minutes.
- Toss in the okra and baby corn and stir-fry to combine, keeping everything moving so the vegetables stay bright and crisp.
- Lower to medium-low heat and add 1 tsp vegetarian oyster sauce, 1 tsp soy sauce, and 1/4 tsp white pepper. Stir quickly to coat every piece evenly.
- Add the Thai basil leaves and 30 ml of water. Turn the heat up high and stir-fry hard so the sauce reduces and the aromas bloom. Add red chili rings at this point if using.
- Keep stir-frying until the liquid thickens and clings to the mushrooms. Serve hot over steamed rice with extra sauce spooned on top.
👨🍳 Instructions
Step 1: Prep the vegetables
- Cut 5 king oyster mushrooms into roll-cut chunks (rotate the mushroom as you slice for angled, sauce-catching faces).
- Roll-cut 6 okra and 3 baby corn into similar-size pieces for even cooking.
- Pick the leaves from 3 sprigs of Thai basil; small leaves can go in whole.
Step 2: Pan-fry the mushrooms golden
- Heat oil in a wide pan; spread the mushrooms in a single layer.
- Pan-fry over medium heat, turning occasionally, until golden brown all over — about 3 minutes.
- The golden crust is the key: it keeps the mushrooms springy and lets them soak up more sauce.
Step 3: Add the vegetables
- Toss in the okra and baby corn, and stir-fry to combine.
- Keep everything moving so the vegetables stay bright and crisp.
Step 4: Season
- Lower to medium-low heat and add 1 tsp vegetarian oyster sauce, 1 tsp soy sauce, and 1/4 tsp white pepper.
- Stir quickly to coat every piece evenly.
Step 5: Finish with basil and wok hei
- Add the Thai basil leaves and 30 ml of water.
- Turn the heat up high and stir-fry hard so the sauce reduces and the aromas bloom — this is where the dish gets its wonderful fragrance.
- If you like it spicy, add red chili rings at this point so the heat blooms into the glaze.
Step 6: Reduce and serve
- Keep stir-frying until the liquid thickens and clings to the mushroom chunks.
- Serve hot over rice; the glossy sauce is perfect for spooning over steamed grains.
💡 Tips & Substitutions
| Don’t have okra? | Skip it and thicken the sauce with a small slurry of cornstarch and water, or add extra vegetables like bell pepper or snow peas. |
| Only have regular oyster or shiitake mushrooms? | They work, but they’re softer — pan-fry them a little less so they keep their shape. |
| Watching your oil? | Use a spray of oil for an even, lighter coat; the golden crust still develops. |
| Want more heat? | Don’t skip the chili. Ring-cut fresh chilies bloom their flavor into the hot sauce at the end for a proper three-cup kick. |
📊 Nutrition
Per serving (serves 3 as a side, over rice)
~180 cal · Protein: 5g · Carbs: 15g · Fat: 10g · Fiber: 4g
🌱 Why This Dish
Three-cup cooking (三杯, sān bēi — “three cups”) is a pillar of Taiwanese home cuisine, named for the classic trio of sesame oil, soy sauce, and rice wine. While the original is made with chicken, the Buddhist vegan kitchens of Taiwan expertly swapped the meat for king oyster mushrooms, keeping the beloved sauce and velvety Thai basil (九層塔, jiǔ céng tǎ — literally “nine-tiered pagoda,” a nod to the layered aroma of the herb) that defines the dish. It is a favorite at temple kitchens, family gatherings, and neighborhood vegan restaurants across the island, often served steaming over rice. The clever addition of okra here shows the resourcefulness of plant-based cooking — letting an everyday vegetable do the work of a thickener while brightening the whole plate with green.
