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Spicy Vegetable Stir-Fry




Source of Recipe


Back of the Box Recipes


List of Ingredients




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


Recipe



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.

Note: Chili oil is vegetable oil in which hot red chilies have been steeped to release their heat and flavor. If you can�t find it but still want the kick, seed and finely chop 1 japale�o chili and add with the gingerroot.

Makes 6 main dish or 8 side dish servings