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Spicy Vegetable Stir-Fry

  • Prep 20 min
  • Total 25 min
  • Servings 6

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
25
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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