Corn and Mushroom Fry Recipe
The corn and mushroom fry recipe is a must try dish, it involves ingredients generally available at home and is easy to make on the days when you have hunger pang or even otherwise.
- Corn kernels: 1 cup
- Onion: 1 medium sized (Cut lengthwise)
- Garlic: 4-5 cloves
- Mushroom: 1 cup
- Spring onion: 3-4 spring
- Red wine/ Sherry: 3-4 tbsp
- Rice wine vinegar: 1-2 tsp (Lime juice, synthetic or fruit vinegar can be substituted)
- Soy sauce: 1 tsp
- Black/ White pepper powder: 1tsp
- Green Chilly: Slit, deseed and finely chopped
- Salt: According to taste
- Sugar: A pinch
- Sesame oil: 3-4 tbsp (Vegetable, butter or olive oil can also be used)
Heat oil in a wok and add the garlic and green chilly first, ensure that the garlic and chilly are not burnt. Sauté corn kernels, mushroom and spring onion with pepper powder and salt for few minutes. Lower the flame and add red wine, soy sauce and vinegar. Stir fry till the liquid vaporizes and the kernels are cooked.
Note: Besides making a good accompaniment for your main course it also makes for a good snack. The recipe served with mayonnaise and mashed chicken makes a good stuffing for sandwiches – an easy feast for all. Boil corn cob for about 15 -20 minutes and let cool. You will be able to remove the kernels easily or use the frozen kernels available in the supermarkets these days. The dish tastes good even without wine.
