Mushrooms and Baby Corn Stir Fry

    Mushrooms and Baby Corn Stir Fry


    32 people made this

    This is a wonderful Asian stir fry. Utilise whatever mushrooms are in season such as straw, button or shiitake mushrooms. To make it vegan substitute the fish and oyster sauce for a dark mushroom soy sauce.

    Serves: 4 

    • 2 tablespoons cooking oil
    • 3 cloves garlic, crushed
    • 1 onion, diced
    • 8 baby corn ears, sliced
    • 330g 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, sliced
    • 1/4 cup diced fresh coriander

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a large frypan or wok over medium heat; cook the garlic in the hot oil until browned; 5 to 7 minutes.
    2. Add the onion and baby corn then cook until the onion is translucent; 5 to 7 minutes.
    3. Add the mushrooms to the mixture and cook until slightly softened; about 2 minutes.
    4. Pour the fish sauce, soy sauce and oyster sauce into the mixture and stir until incorporated.
    5. 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.
    6. Transfer to a serving dish; garnish with chilli and coriander to serve.

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