Stir-Fried Mushrooms with Baby Corn recipe
All Recipes Side Dish Vegetables Corn
Ingredients
- 2 tablespoons cooking oil 3 cloves garlic, minced 1 onion, diced 8 baby corn ears, sliced ⅔ 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 ¼ cup chopped fresh cilantro
Nutrition Info
- 48.8 caloriescarbohydrate: 8.3 gcholesterol: : -fat: 0.9 gfiber: 2.4 gprotein: 3.4 gsaturatedFat: 0.1 gservingSize: -sodium: 448.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Stir-Fried Mushrooms with Baby Corn
Directions
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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.
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.