Clean and trim any tough edges of mushrooms, then slice into thin pieces.

Sauté minced garlic, ginger and lemon grass in olive oil and half cup of vegetable stock for 5 minutes then add in mushrooms and sesame oil. Continue cooking, adding in additional stock as needed until mushrooms are silky and tender (15- 20 minutes- really!)

Stir in baby corn, onions, bean sprouts and carrots. Stir fry over high heat until sprouts begin to wilt. ( shredded bok choy is an excellent addition as well)

Serve over steamed brown rice and season with tamari or soy sauce. If you want a heartier stir fry- add chicken breast strips (marinated in soy-ginger sauce) into stir fry process.

Tip- Lemon Grass goes beautifully with the Royal Trumpets – if your produce section doesn’t have them check the frozen section)