Baby Corn and Mushroom Stir Fry

Mushrooms and baby corn make an excellent combination! Here is a simple recipe you can try if you are craving some Asian food. It was quick to put together and had a whole lotta flavor! Baby corn is low carb and high fiber food, so it’s great if you’re watching those calories.  I had this dish with some plain rice on the side. You can also try it with fried rice and chow mein 🙂


  • Prep time – 15 minutes
  • Cook time – 20 minutes


  • Olive oil – 2 tbsp
  • White Mushrooms (Sliced in Half)- 250 g
  • Baby Corn – 250 g
  • Red Onion (Diced) – 1
  • Garlic (Minced) – 2.5 tsp
  • Oyster Sauce – 1 tbsp
  • Fish Sauce – 1 tbsp
  • Low Sodium Soy Sauce – 1 tbsp
  • Cornstarch – 2 tsp
    • Mix this in some warm water until fully combined
  • Green Onions (Chopped) – 2 tbsp


  1. Heat oil in a wok
  2. Add the garlic and saute for 3 minutes on medium heat
  3. Add the onions and saute for 7 minutes on medium heat
  4. Add the mushrooms and saute till the mushrooms are soft
  5. Add the baby corn and saute until it is cooked through (usually about 3 to 5 minutes)
  6. Add the oyster sauce, fish sauce and soy sauce. Mix for 5 minutes on medium-low heat
  7. Add the cornstarch slurry slowly until you get a thick gravy. Mix for a minute
  8. Garnish with green onions and serve warm with rice 🙂



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