Best 2 Stir Fried Mushrooms With Baby Corn Recipes
Stir-fried mushrooms with baby corn is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. This dish is packed with umami flavor from the mushrooms and a slight sweetness from the baby corn. It is also a great way to get your daily dose of vegetables. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious and nutritious meal on the table.
Here are our top 2 tried and tested recipes!
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.
Provided by wiley
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 8.3 g, Fat 0.9 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 448.2 mg, Sugar 3.3 g
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.
Provided by wiley
Categories Corn Side Dishes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 8.3 g, Fat 0.9 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 448.2 mg, Sugar 3.3 g
Tips:
- To ensure the best flavor and texture, use fresh mushrooms and baby corn.
- If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
- For a vegetarian version of this dish, omit the chicken.
- Add a teaspoon of sugar to the sauce for a slightly sweeter flavor.
- Serve immediately over rice or noodles.
Conclusion:
This stir-fried mushrooms with baby corn is a quick and easy dish that is packed with flavor. It is a great way to use up leftover chicken or vegetables, and it is also a healthy and satisfying meal. With its combination of savory, sweet, and umami flavors, this dish is sure to please everyone at the table.
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