Stir-fried mushrooms with baby corn

Stir-fried mushrooms with baby corn


53 people made this

About this recipe: This is a Thai vegetable side dish with plenty of Chinese influences. Use whatever mushrooms are in season, such as button, straw or shiitake mushrooms.


Serves: 4 

  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 baby corn ears, sliced
  • 300g fresh mushrooms, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornflour
  • 3 tablespoons water
  • 1 red chilli pepper, sliced
  • Small bunch fresh coriander, chopped

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the oil in a large frying pan 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 cornflour and water together in a small bowl until the cornflour 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 chilli and coriander to serve.

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Reviews (1)


Cooked this without red chilli pepper, coriander and oyster sauce. And instead of fish sauce, I used powder type fish seasoning and added a dash of ground nutmeg. Tasted a tiny bit tangy, but was still very tasty. Next time I try this, I will use Oyster sauce to see the difference. - 27 Oct 2014

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