Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.

3 cloves garlic, minced

1 medium onion, diced

300 g mushrooms in season, sliced, such as straw mushrooms, button, het kone or shiitake

8 baby corn, sliced

1 tablespoon fish sauce

1 tablespoon light soya sauce

1 tablespoon oyster sauce

2 teaspoons corn flour dissolved in 3 tablespoons water to make a slurry

1 large red chilli, sliced

1 handful coriander, chopped

In a wok, fry the garlic in oil till brown. Add the onion and baby corn and sweat until the onion is translucent.

Add the mushrooms and cook for two minutes. Add the fish sauce, soy sauce and oyster sauce and stir fry until combined.

Add the corn starch slurry and stir fry until thick and glistening.

Immediately place on a plate and garnish with the chilli and coriander. Serve with steamed jasmine rice or noodles.

Diabetic Travellers