Stir-Fried Mushrooms With Baby Corn
Finally, serve baby corn masala with roti or naan.
Recipe Summary Stir-Fried Mushrooms With Baby Corn
Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.
Ingredients | Baby Corn Masala Recipe2 tablespoons cooking oil3 cloves garlic, minced1 onion, diced8 baby corn ears, sliced⅔ pound fresh mushrooms, sliced1 tablespoon fish sauce1 tablespoon light soy sauce1 tablespoon oyster sauce2 teaspoons cornstarch3 tablespoons water1 red chile pepper, sliced¼ cup chopped fresh cilantroDirectionsHeat 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.Info | Baby Corn Masala Recipeprep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings
TAG : Stir-Fried Mushrooms With Baby CornSide Dish, Vegetables, Corn,
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