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Stir-Fried Mushrooms with Baby Corn
Stir-Fried Mushrooms with Baby Corn
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Sautéed seasonal mushrooms and baby corn in a flavorful Thai-Chinese fusion sauce.
Ingredients:
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 baby corn ears, sliced
  • 0.66666668653488 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
Instructions:
  • In a large skillet or wok over medium heat, sauté garlic in oil until golden, about 5-7 minutes. Add onion and baby corn; cook until onion is translucent, about 5-7 minutes. Stir in mushrooms and cook until slightly tender, about 2 minutes. Mix in fish sauce, soy sauce, and oyster sauce until well combined.
  • In a small bowl, combine cornstarch and water until smooth. Pour this mixture into the mushrooms. Cook and stir until thickened and glossy. Transfer to a serving dish and top with sliced chile pepper and cilantro before serving.

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