Stirfried mushrooms with baby corn is a Thai vegetable side dish with plenty of Chinese influences Utilize whatever mushrooms are in season such as straw button het khone termite or shiitake mushrooms
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.