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Prep 20min
Total25min
Servings6
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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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Steps
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.
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Chili oil is vegetable oil in which hot red chilies are steeped to release their heat and flavor.
If you can't find chili oil but still want the kick, seed and finely chop 1 jalapeño chili, and add it with the gingerroot.
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Nutrition Facts
Serving Size:1 Serving
Calories
105
Calories from Fat
25
Total Fat
3 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
320 mg
Potassium
510 mg
Total Carbohydrate
17 g
Dietary Fiber
4 g
Protein
5 g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
54%
54%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
3 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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