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.

Nutrition per serving