Stir-Fried Mushrooms with Baby Corn Recipe -
Stir-Fried Mushrooms with Baby Corn Recipe
  • READY IN 25 mins

Stir-Fried Mushrooms with Baby Corn

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2010

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
Dec 02, 2014

Good recipe

Apr 05, 2010

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 good but will try others next time.

Jan 31, 2011

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 recommended. Omitted the cornstarch mix in due to the sauce having a nice consistency already.

Mar 30, 2010

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 always order at my favorite Chinese restaurant. Thanks :)

Jan 11, 2011

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 2 of them with 1 tablespoon soy sauce. 2. When I went to cut up my mushrooms it turned out they were spoiled, so I had to use canned instead. I also used canned baby corn. 3. I threw in some cubed chicken cutlets to make a full meal. 4. I added some crushed red pepper flakes instead of the red chile pepper. I also left out the cilantro. Overall it was good but not 5 stars. I will try it again using fresh mushrooms. EDIT: Tonight I made it again using fresh mushrooms- made a world of difference. I also used 2 Tb soy sauce and 1 Tb Worcestershire for the fish+oyster+soy sauce, which also made a huge difference. I added 4 chicken cutlets like last time but left the sauce the same and it was still enough. Used dried instead of fresh cilantro. Overall a healthy, filling, and tasty meal!

May 26, 2010

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. The end result was so good! Thanks for this!

Dec 28, 2010

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 diced (mild) chile peppers. The next time I make this recipe, I will double it and make 8 servings.


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  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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