Stir Fried Mushrooms With Baby Corn Recipes

STIR-FRIED MUSHROOMS WITH BABY CORN

Steps:

• 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.
• 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.

BABY CORN PEPPER FRY

Steps:

• Rinse baby corn, trim the edges and cut them into thin rounds, set aside.
• Dry roast pepper and fennel seeds for 3mins or until nice aroma comes, cool down and grind it coarsely. I used my mortar and pestle,Set aside.
• Heat a pan with oil - add the items listed under 'to temper' let it splutter.
• Then add ginger garlic paste and saute for a minute then add onion and saute till it becomes transparent. Then add pepper fennel powder.
• Add garam masala powder, capsicum, required salt and saute for 2mins. Then add baby corn.
• Give a quick mix, sprinkle little water and cook covered for 5-7mins (check inbetween and flip over to avoid burning at the bottom). If it sticks add little more oil and keep cooking until baby corn turns soft and has absorbed the flavours...then switch off.
• Serve Baby Corn Pepper Fry hot with rice / roti or enjoy it as a appetizer!