Ingredients
4
4 servings
- •2 tablespoons cooking oil
- •3 cloves garlic, minced
- •1 onion, diced
- •8 baby corn ears, sliced
- •⅔ 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
- •¼ cup chopped fresh cilantro
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 49
- Carbohydrate: 8g
- Fat: 1g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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