Stir-Fried Mushrooms with Baby Corn

Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 49 Calories

Ingredients

• 3 tablespoons water
• 2 teaspoons cornstarch
• 3 cloves garlic, minced
• 1 tablespoon light soy sauce
• 1 onion, diced
• 1 tablespoon oyster sauce
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• 1 red chile pepper, sliced
• 8 baby corn ears, sliced
• 0.25 cup chopped fresh cilantro
• 0.66666668653488 pound fresh mushrooms, sliced

Recipe Instructions

Step 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.

Step 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.