Mushrooms And Baby Corn Stir Fry

This is a wonderful Asian stir fry. Utilise whatever mushrooms are in season such as straw, button or shiitake mushrooms. To make it vegan substitute the fish and oyster sauce for a dark mushroom soy sauce.

Serves: 4 

  • 2 tablespoons cooking oil
  • 3 cloves garlic, crushed
  • 1 onion, diced
  • 8 baby corn ears, sliced
  • 330g fresh mushrooms, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornflour
  • 3 tablespoons water
  • 1 red chilli, sliced
  • 1/4 cup diced fresh coriander

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the oil in a large frypan or wok over medium heat; cook the garlic in the hot oil until browned; 5 to 7 minutes.
  2. Add the onion and baby corn then cook until the onion is translucent; 5 to 7 minutes.
  3. Add the mushrooms to the mixture and cook until slightly softened; about 2 minutes.
  4. Pour the fish sauce, soy sauce and oyster sauce into the mixture and stir until incorporated.
  5. Whisk the cornflour and water together in a small bowl until the cornflour is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening.
  6. Transfer to a serving dish; garnish with chilli and coriander to serve.

Enjoy your dish!


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