Stir-fried mushrooms with baby corn

    20 min

    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.

    73 people made this

    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 & ratings
    Average global rating:

    Reviews in English (30)


    Nice  -  23 Feb 2018


    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


    I really liked this and wouldn't change a thing next time. I did use can baby corn because that is all I have available here.  -  11 Nov 2010  (Review from Allrecipes US | Canada)