Baby Corn and Mushroom Stir-Fry
Baby Corn and Mushroom Stir-Fry brings tender mushrooms and crisp baby corn together with garlic and onion in a glossy, umami-packed sauce. Balanced with fish sauce, light soy, and oyster sauce, it’s aromatic, slightly spicy from red chile, and freshened with cilantro. Serve as a quick weeknight side or a light main over steamed rice.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Heat oil in a large skillet or wok over medium heat.
- 2
Add the garlic; cook and stir until browned, 5 to 7 minutes.
- 3
Add the onion and baby corn; cook until the onion is translucent, 5 to 7 minutes.
- 4
Add the mushrooms; cook until slightly softened, about 2 minutes.
- 5
Stir in the fish sauce, soy sauce, and oyster sauce until blended.
- 6
Whisk the water and cornstarch in a small bowl until the cornstarch dissolves; add to the mushroom mixture.
- 7
Cook and stir until thickened and glossy.
- 8
Transfer to a serving dish.
- 9
Garnish with chile pepper and cilantro to serve.
- Calories 385.31 kcal Moderate
- Protein 14.23 g Good Source
- Carbs 62.17 g Moderate
- Total Fat 9.18 g Moderate
- Saturated Fat 1.05 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 807.1 mg High
- Fiber 9.08 g Good Source
- Sugar 4.84 g Moderate
- Added Sugar 0.47 g Low Source
- Calcium 27.51 mg Low Source
- Iron 3.02 mg Moderate
- Potassium 485.99 mg Moderate
- Vitamin A 17.75 mcg_rae Low Source
- Vitamin C 18.23 mg Good Source
- Vitamin D 4.03 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Soy 🌱
- Corn 🌽
- Garlic 🧄
- Onions 🧅