Mushrooms and baby corn make a delightful combination in the pan. This stir-fry dish is not only quick to prepare but also packed with flavor. Perfect for a busy weeknight or as a side for a larger meal, this recipe highlights the fresh taste of these ingredients.
Why make this recipe
Stir-Fried Mushrooms with Baby Corn is a simple recipe that is both nutritious and full of flavor. It’s a great way to enjoy your vegetables and can be made in under 15 minutes. This dish is also versatile, allowing you to customize it based on your preferences or available ingredients. Plus, it’s a great vegetarian option that everyone will love!
How to make Stir-Fried Mushrooms with Baby Corn
Ingredients:
- 200g mushrooms (straw, button, het khone, or shiitake)
- 150g baby corn
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped coriander for garnish
Directions:
- Clean and slice the mushrooms.
- Heat the vegetable oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant.
- Add the mushrooms and baby corn to the pan and stir-fry for about 5 minutes.
- Drizzle with soy sauce and season with salt and pepper.
- Continue to stir-fry for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Remove from heat and garnish with chopped coriander before serving.
How to serve Stir-Fried Mushrooms with Baby Corn
This dish is best served hot. You can enjoy it on its own or as a side dish with rice or noodles. A squeeze of lemon juice on top can also add a nice touch.
How to store Stir-Fried Mushrooms with Baby Corn
If you have leftovers, let the dish cool and store it in an airtight container in the fridge. It will last for up to 2 days. To reheat, simply warm it in a pan over low heat until heated through.
Tips to make Stir-Fried Mushrooms with Baby Corn
- Use fresh mushrooms for the best flavor.
- Don’t overcrowd the pan; fry in batches if necessary to ensure even cooking.
- Adjust the seasoning to your taste; add more soy sauce or spices if you like.
Variation
You can add other vegetables like bell peppers, snap peas, or carrots for extra color and nutrition. If you want more protein, consider adding tofu or chicken to the stir-fry.
FAQs
Q1: Can I use frozen baby corn for this recipe?
A1: Yes, you can use frozen baby corn. Just make sure to thaw it before adding it to the pan.
Q2: What other mushrooms can I use?
A2: You can use any type of mushrooms you like. Button, shiitake, or any of your favorites will work well.
Q3: Is this dish gluten-free?
A3: The recipe as written is not gluten-free due to soy sauce. You can substitute with a gluten-free soy sauce to make it gluten-free.
Stir-Fried Mushrooms with Baby Corn
Ingredients
Main ingredients
- 200 g mushrooms (straw, button, het khone, or shiitake) Use fresh mushrooms for the best flavor.
- 150 g baby corn Can use frozen, thawed before adding.
- 2 tablespoons vegetable oil For stir-frying.
- 3 cloves garlic, minced For flavor.
- 1 tablespoon soy sauce Can substitute with gluten-free soy sauce.
- Salt and pepper to taste Adjust seasoning to preference.
- Chopped coriander for garnish Add before serving.
Instructions
Preparation
- Clean and slice the mushrooms.
Cooking
- Heat the vegetable oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant.
- Add the mushrooms and baby corn to the pan and stir-fry for about 5 minutes.
- Drizzle with soy sauce and season with salt and pepper.
- Continue to stir-fry for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Remove from heat and garnish with chopped coriander before serving.