A savory Chinese hot appetizer to serve before a full course meal. Stir-fried mushrooms and young corns with specially made cooking sauce. The basic recipe that will get you started.
1 tablespoon cooking oil
1 clove garlic, minced
1 small onion, cut in wedges, layers separated
1 small tomato, cut in wedges
1 can (1lb) whole young corn/ baby corns, drained, halved
1 can button mushrooms, thinly sliced
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon sugar
1/4 teaspoon vinegar
1/4 cup chicken broth or waster
* Cooking sauce: combine all ingredients in a bowl. Set aside.
* Heat a wok or frying pan over high heat. When pan is hot, add in cooking oil. Stir in garlic, onions, and tomatoes. Cook until onions turns translucent. Add the mushrooms and young corn. Cook for 2-3 minutes. Stir cooking sauce, add to pan, and cook, until sauce bubbles and thickens.
Serve on a platter and enjoy! You can also add minced pork, chicken or beef, if desired.
Sold in jars or cans, whole baby sweet corn, also called midget sweet corn, is so tender that you eat the cob, too.