Stir fried mushrooms with baby corn

    Here is a Thai vegetable side dish with plenty of Chinese influences. Utilise whatever mushrooms are in season.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 4 

    • Oil for frying
    • 3 cloves garlic, minced
    • 1 medium onion, diced
    • 300 g mushrooms in season, sliced, such as straw mushrooms, button, het kone or shiitake
    • 8 baby corn, sliced
    • 1 tablespoon fish sauce
    • 1 tablespoon light soya sauce
    • 1 tablespoon oyster sauce
    • 2 teaspoons corn flour dissolved in 3 tablespoons water to make a slurry
    • 1 large red chilli, sliced
    • 1 handful coriander, chopped

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a wok, fry the garlic in oil till brown. Add the onion and baby corn and sweat until the onion is translucent.
    2. Add the mushrooms and cook for two minutes. Add the fish sauce, soy sauce and oyster sauce and stir fry until combined.
    3. Add the corn starch slurry and stir fry until thick and glistening.
    4. Immediately place on a plate and garnish with the chilli and coriander. Serve with steamed jasmine rice.

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