Stir-Fried Mushrooms with Baby Corn

Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened about 2 minutes. Pour the fish sauce soy sauce and oyster sauce into the mixture and stir until incorporated.

Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.