Stir-Fried Mushrooms with Baby Corn recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

2 tablespoons cooking oil
3 cloves garlic, minced
1 onion, diced
8 baby corn ears, sliced
⅔ pound fresh mushrooms, sliced
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
3 tablespoons water
1 red chile pepper, sliced
¼ cup chopped fresh cilantro

Nutrition Info

48.8 calories
carbohydrate: 8.3 g
cholesterol: : -
fat: 0.9 g
fiber: 2.4 g
protein: 3.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 448.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet or wok over medium heat, cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.

  2. Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water, pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish, garnish with the chile pepper and cilantro to serve.

Recipe Yield

4 servings

Recipe Note

Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.

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