Stir-Fried Mushrooms with Baby Corn

Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.

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

Ingredients

• 3 tablespoons water
• 2 teaspoons cornstarch
• ¼ cup chopped fresh cilantro
• 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
• ⅔ pound fresh mushrooms, sliced

Recipe Instructions

Step 1

Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.

Step 2

Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.