Stir-Fried Mushrooms with Baby Corn |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons cooking oil |
3 cloves garlic, minced |
1 onion, diced |
8 baby corn ears, sliced |
2/3 pound fresh mushrooms, sliced |
1 tablespoon fish sauce |
1 tablespoon light soy sauce |
1 tablespoon oyster sauce |
2 teaspoons cornstarch |
3 tablespoons water |
1 red chile pepper, sliced |
1/4 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.
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