Exquisite Sautéed Mushrooms and Baby Corn Medley
"Indulge in culinary delight with our Exquisite Sautéed Mushrooms and Baby Corn Medley recipe! This savory medley combines perfectly sautéed mushrooms and tender baby corn, creating a symphony of flavors that will tantalize your taste buds. Simple to prepare and bursting with natural goodness, this dish is a vegetarian's dream. Elevate your dining experience with this delightful medley, perfect as a side or a wholesome main course. Discover the essence of umami with each delectable bite. Try our Sautéed Mushrooms and Baby Corn Medley today and savor the magic of gourmet cooking!"
Ingredients
- 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.