Stir Fried Mushrooms With Baby Corn Recipes

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STIR-FRIED MUSHROOMS WITH BABY CORN



Stir-Fried Mushrooms with Baby Corn image

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.

Provided by wiley

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons cooking oil
3 cloves garlic, minced
1 onion, diced
8 baby corn ears, sliced
⅔ pound fresh mushrooms, sliced
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
3 tablespoons water
1 red chile pepper, sliced
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 8.3 g, Fat 0.9 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 448.2 mg, Sugar 3.3 g

BABY CORN PEPPER FRY



Baby Corn Pepper Fry image

Baby Corn Pepper Fry is a spicy, crunchy side dish made by stir frying sliced baby corn with pepper, spices & basic veggies. Baby Corn Pepper Fry is a great side for roti, chapati, pulao, rice etc and can berelished as an appetizer / snack as well. Baby Corn Pepper Fry Recipe is published in this post with step by step pictures.

Provided by Sharmilee J

Categories     Side Dish

Time 40m

Number Of Ingredients 11

8 nos baby corn
1 medium sized big onion
1 tsp ginger garlic paste
1/2 tsp garam masala powder
3 tbsp capsicum
salt (to taste)
3/4 tsp pepper
3/4 tsp fennel seeds
3 tsp oil
1/2 tsp cumin seeds
a small sprig curry leaves

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!

Nutrition Facts : ServingSize 100 g, Calories 94 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 0.03 g, Sodium 5 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g

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