September 2013 -- Recipe of the Month

Stir-Fried Mushrooms w/Baby Corn


  • 2 tablespoons cooking oil

  • 3 cloves garlic, minced

  • 1 onion, diced

  • 8 baby corn ears, sliced

  • 2/3 pound fresh mushrooms, sliced

  • 1 tablespoon fish sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon oyster sauce

  • 2 teaspoons cornstarch

  • 3 tablespoons water

  • 1 red chile pepper, sliced

  • 1/4 cup chopped fresh cilantro


  1. Heat 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.
  2. 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.

PREP 10 min

READY IN 15 min