Spicy Vegetable Stir-Fry

Spicy Vegetable Stir-Fry

Asian ingredients, such as straw mushrooms, baby corn, bamboo shoots and pea pods star in this stunning stir-fry.

Prep Time

20

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Chili oil is vegetable oil in which hot red chilies are steeped to release their heat and flavor.
Substitution
If you can't find chili oil but still want the kick, seed and finely chop 1 jalapeƱo chili, and add it with the gingerroot.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 105
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 320 mg;
  • Total Carbohydrate 17 g
    • (Dietary Fiber 4 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.