Stir-Fried Mushrooms with Baby Corn Recipe – Chinese Special
Here’s a Thai-inspired vegetable side dish infused with Chinese influences. Use seasonal mushrooms like straw, button, het kone, or shiitake mushrooms for the best flavor.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Stir-Fried Mushrooms with Baby Corn Ingredients :
- 2 tablespoons of cooking oil
- 3 cloves of garlic, minced
- 1 diced onion
- 8 baby corn ears, sliced
- About half a pound of fresh mushrooms, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 2 teaspoons of cornstarch
- 3 tablespoons of water
- 1 red chili pepper, sliced
- 1/4 cup of 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 it browns, about 5 to 7 minutes. Add the onion and baby corn, cooking until the onion turns translucent, another 5 to 7 minutes. Mix in the mushrooms and cook until they begin to soften, approximately 2 minutes. Stir in the fish sauce, soy sauce, and oyster sauce until well combined.
In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves completely. Pour this mixture into the mushroom mixture. Cook and stir until the sauce thickens and becomes glossy. Transfer to a serving dish and garnish with sliced chili pepper and chopped cilantro before serving.
