Corn and Mushrooms | The Single Gourmand

Ingredients

• 2 tbsp canola oil
• 1 tbsp minced garlic
• 2 cups corn kernels, cut from 2 to 3 ears
• ¼ cup king trumpet mushrooms, cut into 1/2-inch cubes
• 2 tbsp water
• 1 tbsp vegetarian stir-fry sauce
• 1 tbsp rice wine, such as minchiu or sake
• ¼ tsp toasted sesame oil
• 1 tbsp sliced green onions, green part only
• steamed jasmine rice, for serving