Stir fried mushrooms with baby corn

    (34)
    20 mins

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

    Wiley

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

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (34)

    Reviews in English (27)

    by
    20

    I really liked this and wouldn't change a thing next time. I did use can baby corn because that is all I have available here.  -  11 Nov 2010  (Review from Allrecipes US | Canada)

    by
    16

    This was a good low calorie dish! I added two chicken breasts chicken and used two cans of baby corn so I doubled the sauces to make sure there was enough. I used shiitake mushrooms which were good but will try others next time.  -  02 Apr 2010  (Review from Allrecipes US | Canada)

    by
    13

    This turned out to be a very nice, light, tasty side dish. Browning the garlic really added flavor! Used chili paste in the sauce instead of an actual pepper as topping as some have recommended. Omitted the cornstarch mix in due to the sauce having a nice consistency already.  -  30 Jan 2011  (Review from Allrecipes US | Canada)