Spicy Vegetable Stir-Fry

 

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, if desired

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

• 1 Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.
• 2 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.