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
- cooking oil: 2 Tbsp
- garlic: 3 clove (minced)
- onion: 1 piece (diced)
- baby corn ears: 8 piece (sliced)
- mushrooms: 0.66667 pound (sliced, fresh)
- fish sauce: 1 Tbsp
- light soy sauce: 1 Tbsp
- oyster sauce: 1 Tbsp
- cornstarch: 2 tsp
- water: 3 Tbsp
- red Chili pepper: 1 piece (sliced)
- cilantro: 0.25 cup (fresh; chopped)
Metric Conversion
Stages of cooking
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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.
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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.
