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Corn and Mushrooms

Prep Time10 minsCook Time2 minsTotal Time12 mins

mushroom and corn

 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
1

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.