Stir-Fried Mushrooms with Baby Corn

Stir-Fried Mushrooms with Baby Corn


"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. "
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25 m servings 49 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.
  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.


Read all reviews 25
  1. 32 Ratings

Most helpful positive review

I really liked this and wouldn't change a thing next time. I did use can baby corn because that is all I have available here.

Most helpful critical review

Good recipe

Most helpful
Most positive
Least positive

I really liked this and wouldn't change a thing next time. I did use can baby corn because that is all I have available here.

This was a good low calorie dish! I added two chicken breasts chicken and used two cans of baby corn so I doubled the sauces to make sure there was enough. I used shiitake mushrooms which were ...

This turned out to be a very nice, light, tasty side dish. Browning the garlic really added flavor! Used chili paste in the sauce instead of an actual pepper as topping as some have recommende...

Yum! I did omit the chili pepper as I didn't have one on hand, but I sprinkled with crushed red pepper flakes while cooking to add a little spice. This tastes a lot like the mushroom side dish I...

I liked this recipe, my husband said it was just ok. To be fair, I did have to make a lot of changes: 1. To make the recipe kosher, I omitted both the fish sauce and oyster sauce. I subbed the ...

This was absolutely delicious! I had never used fresh baby corn, but I found some at Wegman's and decided to give this a try. I also added one bok choy to the mix, and used low sodium soy sauce....

I thought this was a great recipe. I skipped the corn starch and extra water. The liquid released by the mushrooms and the soy, fish and oyster sauces provided plenty. I added a small can of dic...

Delicious. I had no fish sauce so substituted two parts soy to one part lime juice. Also had no chiles so I threw in a little crushed red pepper. Left out the cilantro.

I made this as a side dish for the "Barbequed Thai-Style Chicken" recipe. It complemented it quite well!

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