Yields1 ServingPrep Time10 minsCook Time2 minsTotal Time12 mins
Corn and mushrooms is an elegant yet simple summer dish.
2cupscorn kernels, cut from 2 to 3 ears
¼cupking trumpet mushrooms, cut into 1/2-inch cubes
1tbspvegetarian stir-fry sauce
1tbsprice wine, such as minchiu or sake
¼tsptoasted sesame oil
1tbspsliced green onions, green part only
steamed jasmine rice, for serving
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.