Stir-Fried Mushrooms with Baby Corn

Stir-Fried Mushrooms with Baby Corn

24
wiley 18

"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 25 m {{adjustedServings}} servings 49 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews 24

  1. 31 Ratings

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Soup Loving Nicole
11/22/2010

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.

bskaf
4/5/2010

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.

Carly Urbanski Johnson
1/31/2011

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.