Stir-Fried Mushrooms with Baby Corn Recipe – Chinese Special
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.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Stir-Fried Mushrooms with Baby Corn Ingredients :
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 baby corn ears, sliced
- ? 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
How To Make Crispy Orange Beef
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.
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.
