SPICY VEGETABLE STIR-FRY

Spicy Vegetable Stir-Fry image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 10

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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

Steps:

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

Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg