Spicy Vegetable Stir-Fry

By á-174942

Ingredients

• 1 tablespoon chili or vegetable oil
• 2 teaspoons grated gingerroot
• 1 can whole straw mushrooms - (15 oz) drained
• 1 can baby corn - (15 oz) drained
• 1 can sliced bamboo shoots - (8 oz) drained
• 1 medium red bell pepper cut 1/4" strips
• 1 cup snow (Chinese) pea pods
• 1 tablespoon finely-chopped fresh cilantro
• 4 cups shredded Chinese (napa) cabbage
• 2 teaspoons chili puree with garlic

Preparation

Step 1

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.

Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender. Stir in cabbage. Stir in chili puree; cook and stir 30 seconds.

This recipe yields 6 main dish or 8 side dish servings.