Stir-fried mushrooms with baby corn is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het khone (termite), or shiitake mushrooms.
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic , minced
- 1 onion , diced
- 8 babys corn ears , sliced
- 0.67 pounds fresh mushrooms , sliced
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 red chile pepper , sliced
- 0.25 cups chopped fresh cilantro
Instructions
-
1
Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
-
2
Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.
Nutrition Facts
Per serving
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