#stir-fry

Corn and mushrooms is an elegant yet simple summer dish.

Ingredients

2 tbsp canola oil
1 tbsp minced garlic
2 cups corn kernels, cut from 2 to 3 ears
¼ cup king trumpet mushrooms, cut into 1/2-inch cubes
2 tbsp water
1 tbsp vegetarian stir-fry sauce
1 tbsp rice wine, such as minchiu or sake
¼ tsp toasted sesame oil
1 tbsp sliced green onions, green part only
steamed jasmine rice, for serving

Directions

Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the garlic and give it a quick stir. Add the corn and mushrooms and stir, for about 1 minute. Add the stir-fry sauce, rice wine, and sesame oil and stir until well combined. Fold in the green onions. Serve warm with jasmine rice.