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 🙂

Time: 

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

Ingredients: 

• 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

Method: 

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 🙂