Baby corn and mushroom stir-fry
This baby corn and mushroom stir-fry can be served with rice noodles as a vegan main dish, or as a side dish, or as part of an Asian menu. It’s ready in just 10 minutes so it’s ideal on busy days for parties. You can use any type of mushroom you like; I made this with simple, chestnut mushrooms but for special occasions Shiitake are really nice!
Ingredients
Method
- Thinly slice the garlic, chilli and ginger.
- Roughly chop the baby corn and mushrooms.
- Heat the oil in a wok. When it starts to smoke, add the garlic, chilli and ginger and stir-fry for 30 seconds. Add the mushrooms, spring onions and corn. Stir-fry for a minute or so, then add the rice wine, soy and sesame oil. Stir for 3-5 minutes until the veggies are tender.
- Stir in the coriander leaves and serve immediately.