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Stir-Fried Mushrooms with Baby Corn

Rated as 4.33 out of 5 Stars

"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
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 49 calories; 0.9 8.3 3.4 0 448 Full nutrition

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Read all reviews 28
  1. 36 Ratings

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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

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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!