Baby Corn and Mushroom Stir-Fry: A Quick and Flavorful Delight
A quick and flavorful stir-fry featuring baby cornand mushrooms, enhanced with a savory sauce and ready in under 30 minutes.Perfect for busy weeknights or as a side dish.
Ingredients
- 2 tbsp olive oil
- 250 g white mushrooms sliced in half
- 250 g baby corn cut into bite-sized pieces
- 1 red onion diced
- 2.5 tsp garlic minced
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp low-sodium soy sauce
- 2 tsp cornstarch mixed with warm water until fully combined
- 2 tbsp green onions chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Start by prepping your vegetables: slice the mushrooms in half, chop the baby corn into bite-sized pieces, and dice the red onion.
- Mince the garlic and chop the green onions for garnish.
Step 2: Stir-Fry the Vegetables
- Heat 2 tablespoons of olive oil in a large pan or wok over medium-high heat.
- Add the diced red onion and minced garlic, and sauté until fragrant, about 2-3 minutes.
- Toss in the mushrooms and stir-fry for another 5 minutes until they begin to brown and soften.
- Add the baby corn and stir-fry for an additional 4-5 minutes, ensuring the vegetables are tender yet still crisp.
Step 3: Add the Sauces
- Pour in the oyster sauce, fish sauce, and low-sodium soy sauce.
- Combine thoroughly to ensure that the vegetables are fully covered with the sauces.
- Mix the cornstarch with warm water until fully dissolved and pour the mixture into the pan.
- Keep stirring constantly until the sauce reaches a thicker consistency, which should take around 2 to 3 minutes.
Step 4: Garnish and Serve
- Once the sauce has thickened and the vegetables are fully cooked, remove the pan from heat.
- Top with finely chopped green onions and enjoy right away.
Nutrition
Calories: 200kcal
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