Ingredients

  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1onion, diced
  • 8baby 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
  • 1red chile pepper, sliced
  • ¼ cup chopped fresh cilantro
  • Directions

  • Step 1

    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.

    Advertisement

  • Step 2

    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.

  • Source: Read Full Article