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
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2 tablespoons cooking oil
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3 cloves garlic, minced
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1 onion, diced
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8 baby corn ears, sliced
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⅔ pound fresh mushrooms, sliced
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1 tablespoon fish sauce
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1 tablespoon light soy sauce
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1 tablespoon oyster sauce
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2 teaspoons cornstarch
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3 tablespoons water
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1 red chile pepper, sliced
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¼ cup chopped fresh cilantro
Directions
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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.
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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 |
| 1g | Fat |
| 8g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 49 |
|
| % Daily Value * | |
|
Total Fat 1g |
1% |
|
Saturated Fat 0g |
1% |
|
Sodium 448mg |
19% |
|
Total Carbohydrate 8g |
3% |
|
Dietary Fiber 2g |
9% |
|
Total Sugars 3g |
|
|
Protein 3g |
|
|
Vitamin C 21mg |
104% |
|
Calcium 16mg |
1% |
|
Iron 1mg |
4% |
|
Potassium 340mg |
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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