Name: Baby corn and mushroom stir-fry
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 1 Tbsp vegetable oil ( or 10 squirts of oil spray); 2 cloves of garlic; 1 chilli ( or ½ tsp dried chilli flakes); 1 inch piece of ginger; 100g Baby corn; 100g mushrooms; 1 bunch of spring onions; 1 Tbsp Shaoxing Chinese rice wine or Mirin; 1 Tbsp soy sauce; 1 tsp roasted sesame oil (optional); 1 handful coriander leaves

Baby corn and mushroom stir-fry

4 Apr 2018

by Wholeness

Prep Time

2 minutes

Cook Time

5 minutes

Total Time

7 minutes

Background

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

1 Tbsp vegetable oil ( or 10 squirts of oil spray)
2 cloves of garlic
1 chilli ( or ½ tsp dried chilli flakes)
1 inch piece of ginger
100g Baby corn
100g mushrooms
1 bunch of spring onions
1 Tbsp Shaoxing Chinese rice wine or Mirin
1 Tbsp soy sauce
1 tsp roasted sesame oil (optional)
1 handful coriander leaves

Instructions

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.