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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!
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 8 minutes
Servings: 2 people
Cuisine: Chinese, Japanese
Calories: 1234
Ingredients Method

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
  • 100 g Baby corn
  • 100 g 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

Method
 

  1. Thinly slice the garlic, chilli and ginger.
  2. Roughly chop the baby corn and mushrooms.
  3. 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.
  4. Stir in the coriander leaves and serve immediately.