Recipes

Stir-fried Shrimp with Baby Corn and Mushrooms

Pad Goong Khao Pod Oon

Shrimp seared and finished in a light garlic sauce with baby corn and mushrooms

Prep

10 min

Cook

5 min

Serves

4

Heat

mild

This is a gentle, everyday stir-fry that leans on timing more than seasoning to get right. The shrimp sear briefly and get pulled from the pan before fully cooked, resting on a cool plate while the baby corn softens in a little water and the mushrooms and sauce come together. Only at the very end do the shrimp go back in, just long enough to finish cooking through in the residual heat alongside a scattering of green onion. The result is a light, savory dish where the shrimp stay tender rather than turning tough.

Ingredients

• 12 Medium shrimp (cleaned and deveined)
• 16 Baby corn (cut diagonally)
• 1 1/3 cups Straw mushrooms (halved)
• 3 Green onions, whole (cut into 1-2 inch pieces)
• 4 Garlic, large cloves (finely chopped)
• 2 3/4 tablespoons Oyster sauce
• 1 1/3 teaspoons Light soy sauce
• 1 1/3 teaspoons Fish sauce
• 1 1/3 teaspoons Coconut sugar
• 1/3 cup Water
• 1 1/3 tablespoons Vegetable oil

Directions

1. Halve the mushrooms and cut the baby corn diagonally. Cut the green onion into short pieces. Clean and devein the shrimp if needed, and finely chop the garlic.
2. Heat the oil in a wok over low to medium heat and fry the garlic slowly for about 30 seconds, until fragrant.
3. Lay the shrimp flat in the pan without stirring and let them cook on one side for 30 to 45 seconds, until just turning pink. Flip all at once and cook about 30 seconds more, until nearly but not fully done.
4. Remove the shrimp to a cool plate right away so they stop cooking — they'll finish later in the sauce.
5. Add the baby corn to the hot pan with the water. Cook for about 2 minutes, stirring often, until the corn softens slightly.
6. Add the mushrooms and stir well. Add the oyster sauce, fish sauce, soy sauce, and coconut sugar, stirring until the sugar melts and forms a light brown sauce.
7. Return the shrimp to the pan and stir to coat. Add the green onion, stir, and turn off the heat, letting the residual heat finish warming the shrimp and wilt the onion.
8. Serve immediately, arranged evenly on a plate and topped with a little extra green onion.

Notes

Pull the shrimp from the pan before they're fully cooked — they'll finish gently later when stirred back into the hot sauce, which is what keeps them soft instead of rubbery.

Substitutions

Broccoli, cauliflower, or kale can replace the baby corn and mushrooms. For a vegetarian version, use cubed tofu instead of shrimp and season with a plant-based soy sauce blend instead of fish sauce.