Rating: 4.35 stars
37 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

49 calories; protein 3.4g; carbohydrates 8.3g; fat 0.9g; sodium 448.2mg. Full Nutrition
Advertisement

Reviews (28)

Most helpful positive review

Rating: 5 stars
11/22/2010
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
12/02/2014
Good recipe Read More
37 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2010
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. Read More
(21)
Rating: 5 stars
04/05/2010
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. Read More
(17)
Rating: 4 stars
01/31/2011
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. Read More
(15)
Advertisement
Rating: 5 stars
03/30/2010
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:) Read More
(12)
Rating: 5 stars
05/26/2010
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! Read More
(9)
Rating: 4 stars
01/11/2011
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! Read More
(9)
Advertisement
Rating: 5 stars
12/28/2010
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. Read More
(7)
Rating: 5 stars
12/21/2010
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. Read More
(4)
Rating: 5 stars
12/13/2010
I made this as a side dish for the "Barbequed Thai-Style Chicken" recipe. It complemented it quite well! Read More
(3)
Rating: 3 stars
12/02/2014
Good recipe Read More