Here is a Thai vegetable side dish that is heavily influenced by China. Use any seasonal mushrooms, such as shiitake, button, het kone, or straw mushrooms.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
Excellent side dish. Used canned baby corn and button shroooms. Quick and delicious!
I added only soya sauce instead of all. Loved it very much… Also added some salt to taste and some herbs.. Its really delicious. Will make it again
Easy and delicious.
I doubled the Sauce, and added pak choi. Served it with tempura breaded fish and rice…
sooo good, i have made it numerous times
Stir-Fried Mushrooms with Baby Corn Haiku: “This blew us away! And I had to use canned corn. Wish I could find fresh!” I have every intention of making this again (possible w/ the addition of chicken, tofu or shrimp to make it more of an entree) as it was easy and delicious, and I’ll be sure to track down fresh baby corn, or at the very least use a more interesting mushroom than the baby bellas that I got on sale. The only other change was sprinkling w/ crushed red pepper flakes. We were very surprised at how wonderful this turned out to be!
Good recipe
Right away I knew I wanted to make these because they feature my husband’s favorite: baby corn. This recipe is so easy, and tastes like you just got it at the corner mom & pop Chinese joint. So quick, easy and economical, thanks for sharing, we will make this again!
Added carrots as well. Made a nice side dish. The cilantro really gave it a nice flavor.
as i’ve said before.. i hate giving out less than stellar reviews.. but this was just very salty in my opinion.. the ONLY thing i did differently was halving the onion b/c that’s all i had.. maybe i’ll make some steamed rice and give this to bf for his lunch tomorrow since he’ll eat just about anything
4-27-13: Really good. Used frozen corn, not baby corn. 10-18-13: Pretty good.
I was pleasantly surprised! :-)When I made it, it turned out dark and suspicious looking (LOL), but the taste was truly excellent.
Great low-cal, low-fat side with some asian glazed fish, but we found the fish sauce, soy, and oyster sauses to be over poweringly dark and salty so added a bit of rice vinegar and mirin to lighten it up
Yummy. I add chicken to make this a main dish.
Very good. Only thing was it was a bit too salty for me. I couldn’t find fish sauce, so I used worcestershire sauce instead. I will make it again.
I made this a while ago and forgot to rate it. Very good! I like mushrooms and I like baby corn so I loved this!
Very good!!!
I didn’t use the corn, red chile pepper or cilantro because I didn’t have any on hand. I followed all the other steps as written. Tasted delicious
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.
Delicious, and definitely a recipe I would make again. The best part is, this sauce base could be used with all sorts of meat and veggies. To be fair, here are the changes I made: chili sauce instead of the chili pepper; added 2 small chicken breasts, which made it a main dish and also gave it a good flavor.
I thought this was a great recipe. I skipped the corn starch and extra water. The liquid released by the mushrooms and the soy, fish and oyster sauces provided plenty. I added a small can of diced (mild) chile peppers. The next time I make this recipe, I will double it and make 8 servings.