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.
Ingredients
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 baby corn ears, sliced
- 2/3 pound fresh mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 3 tablespoons water
- 1 red chile pepper, sliced
- ¼ cup chopped fresh cilantro
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 49 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium448mg | 19% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 9% |
Total Sugars3g | |
Protein3g | |
Vitamin C21mg | 104% |
Calcium16mg | 1% |
Iron1mg | 4% |
Potassium340mg | 7% |
*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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source by allrecipe
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