Stir-Fried Mushrooms with Baby Corn

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.

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.

Per Serving: 49 calories; protein 3.4g; carbohydrates 8.3g; fat 0.9g; sodium 448.2mg.

Getting stay in and make food your dinner instead of dining out is already a process in the right direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .