Stir-Fried Mushrooms with Baby Corn
Description
Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
Ingredients
•
2 tablespoons cooking oil
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3 cloves garlic, minced
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1 onion, diced
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8 baby corn ears, sliced
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2/3 pound fresh mushrooms, sliced
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1 tablespoon fish sauce
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1 tablespoon light soy sauce
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1 tablespoon oyster sauce
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3 tablespoons water
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2 teaspoons cornstarch
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1 red chile pepper, sliced
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1/4 cup chopped fresh cilantro
Directions
1
Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2
Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.