Stir Fried Sweetcorn and Mushrooms recipe

This simple Thai vegetable side dish of baby corn and mushrooms cooked in fish sauce, garlic, onion, soy sauce, oyster sauce, chilli and coriander is a brilliant accompaniment to any Thai curry.


  • 300g mushrooms
  • 8 baby sweetcorn
  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp. each fish sauce, soy sauce, oyster sauce, corn flour, oil
  • 3 tbsp. water
  • 1 red chilli
  • Small handful freshly chopped coriander


  1. Thinly slice the mushrooms and slice the baby corn in half. Mince the garlic cloves. Thinly slice the onion. Chop the chilli in half lengthways and remove the seeds with the back of your knife, then finely chop the flesh.

  2. Heat the oil in a frying pan and add the garlic - cook until browned. Add the onion and corn and cook for another 5-7 minutes, then add the mushrooms and cook until starting to soften.

  3. Add the fish sauce, soy sauce, and oyster sauce. Whisk the cornflour with the water, and once combined, pour into the frying pan and cook until thickened and shiny.

  4. To serve, stir the chilli and coriander through the vegetables.

If you want to, cook any vegetables in this way - carrots, peppers, broccoli, cauliflower, beans etc. This recipe serves two.

Author: Laura Young.

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300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)


Published: January 10, 2012