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