Stir-Fried Mushrooms with Baby Corn
Medium Chinese Side Dish

Stir-Fried Mushrooms with Baby Corn

Total Time
1h 2m
26m prep · 36m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

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. 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. 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.

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Nutrition Facts

Per serving

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