Stir-Fried Mushrooms with Baby Corn

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Description

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.

Ingredients

  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 baby corn ears, sliced
  • ⅔ pound fresh mushrooms, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 red chile pepper, sliced
  • ¼ cup chopped fresh cilantro

Instructions

  1. Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned
  2. 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent
  3. 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened
  4. about 2 minutes. Pour the fish sauce
  5. soy sauce
  6. and oyster sauce into the mixture and stir until incorporated.
  7. 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.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4

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