- In a wok, heat oil and saute mushrooms and young corn for 3 minutes. Add the remaining ingredients except for the dissolved cornstarch.
- Cover and simmer for 6 minutes. Add the dissolved cornstarch and cook until sauce has thickened.
- Season with ground black pepper. Serve hot with steamed rice.
1 1/2 cups
Silken tofu, cut into 1/2-inch thick, fried until golden brown and cut into small triangles
Straw mushrooms, sliced
Young corn, sliced
Bok choy, hard bottom ends trimmed and then washed to remove dirt
Mama Sita’s Barbecue Marinade
Mama Sita’s Mushroom Oyster Sauce
Cornstarch, dissolved in:
Ground black pepper