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
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Sujon Rini
[email protected]I love this recipe because it's so versatile.
Bj Badhon
[email protected]This recipe is a great way to use up leftover mushrooms.
Namugaya Annet
[email protected]I love the addition of baby corn to this recipe.
Haffad Khan
[email protected]This recipe is a great way to get your kids to eat vegetables.
Kaitlyn Fejeran
[email protected]I've made this recipe several times and it always turns out great.
Irfana Kalsoom
[email protected]This recipe is a great way to add some flavor to your meals.
Cierra Walls
[email protected]I love the fact that this recipe is so quick and easy to make.
Michael Grace
[email protected]This recipe is a great way to use up leftover rice.
CJ Gholson
[email protected]I've made this recipe for my friends and family and they all love it.
Wonder Land
[email protected]This recipe is a great way to add some extra vegetables to your diet.
prosha panda
[email protected]I love this recipe because it's so versatile.
Naimur Noyon143
[email protected]This recipe is so easy to make, even a beginner can do it.
Mac Milli
[email protected]I've made this recipe with a variety of different mushrooms and they all turn out great.
Rasmila Tamang
[email protected]This recipe is a great way to get your kids to eat mushrooms.
Md Ramim Hossain Ripu
[email protected]I love the addition of baby corn to this recipe.
Tashannah Chung
[email protected]This recipe is a great way to use up leftover mushrooms.
Neeraj Neeraj
[email protected]I've made this recipe several times and it's always a hit.
Keeth Ebanks
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a crowd-pleaser.
Unais Muhammad
[email protected]I love this recipe! It's so simple to make and the results are always delicious.
ANTENEH SLISHIE
[email protected]This dish was so easy to make and so delicious! I used a variety of mushrooms, including oyster, shiitake, and cremini, and the baby corn added a nice sweetness. I served it over rice and it was a hit with my family.