Spicy Vegetable Stir-Fry

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

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Prep Time 20 min
Total Time 25 min
Servings 0

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, 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

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Directions

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.