Photo of the ingredients for the three-cup gua bao.
To reflect the 'three-cup' spirit, I use king oyster mushrooms, firm tofu, and konjac mini rolls as the main ingredients for this plant-based three-cup gua bao. Feel free to substitute with your favorite ingredients, such as other mushrooms, plant-based proteins, or root vegetables.

First, prepare the soul of the gua bao—stir-fried pickled mustard greens.
Rinse the pickled mustard greens and chop finely. Slice the young ginger into thin strips.
Note: The saltiness and sourness of pickled mustard greens can vary greatly. You may want to blanch or soak them to reduce saltiness, depending on your taste. I use unsalted, handmade pickled mustard greens, so salt is listed as a necessary seasoning. Adjust the amount to your preference.

Add the sliced ginger to a pan and sauté until fragrant.
You can use mature ginger or any preferred aromatic in place of young ginger.

Once the ginger is fragrant, add the pickled mustard greens and stir-fry.
Pour the organic soy sauce around the edge of the pan to enhance the aroma. The brewed soy sauce complements the tangy, fermented flavor of the mustard greens, making the taste more balanced and layered.

Season with a little salt to taste. After 3–5 minutes, remove from the pan.

Next, prepare the three-cup filling.
Rinse the Thai basil leaves. Slice the young ginger into thin strips. Cut the king oyster mushrooms and tofu into bite-sized pieces.

Pour the sesame oil into a pan. When hot, add the ginger and sauté until fragrant, then add the mushrooms, tofu, and konjac mini rolls. Stir-fry quickly.

Add the organic soy sauce and let the sesame oil bring out its rich, fermented aroma.

Continue stir-frying.

Add the fermented rice (or sweet rice wine) instead of the traditional rice wine for a milder flavor that everyone can enjoy. It also adds extra depth to the dish.

When the mushrooms are tender and the sauce has reduced, add the Thai basil leaves and stir-fry for 30 seconds to 1 minute, then remove from the pan.

Get creative and assemble your favorite gua bao combination!

Serve the flavorful three-cup filling in the gua bao buns, topped with peanut sugar powder and cilantro if you like. (Of course, you can skip the cilantro!)

Photo of the ingredients for the four-ingredient vegetable soup.
The ratio of herbs to vegetables is based on my personal taste. You can use a store-bought herbal soup mix or visit a local herbal shop for ingredients. The shop owner can often recommend unique blends and proportions.

Add water to a pot and bring to a boil. Wash and cut the vegetables into large pieces, then add to the pot.
Add the fermented rice (or sweet rice wine). You don’t need white rice to make a rich four-ingredient soup base.

Simmer over low heat for 20–30 minutes, then season with salt to taste. Since saltiness is a personal preference, start with a small amount and adjust as needed. Before turning off the heat, add a splash of naturally brewed soy sauce to enhance the soup’s flavor. This adds a savory note to the natural sweetness of the vegetables and herbs.

Enjoy this plant-based three-cup gua bao with four-ingredient vegetable soup!

Tips:
1. Feel free to swap out the vegetables in the soup or add tofu for extra protein. I don’t use only soy sauce for seasoning, as it would affect the soup’s color and overpower the three-cup filling’s flavor.

2. For making the gua bao buns, you can refer to my recipe “Gua Bao: Bun Dough.” Thank you for reading.