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Spicy Vegetable Stir-Fry
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Prep Time:
20 minutes
Total Time:
25 minutes
Vibrant stir-fry bursting with Asian flavors featuring straw mushrooms, baby corn, bamboo shoots, and pea pods.
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
Instructions:
  • Preheat a wok or 12-inch skillet over high heat. Add oil and swirl to coat the sides. Stir in gingerroot and cook for 30 seconds.
  • Add an array of vibrant vegetables like mushrooms, corn, bamboo shoots, bell pepper, pea pods, and cilantro to the sizzling wok. Stir-fry for about 2 minutes until the veggies reach the perfect crisp-tender texture. Mix in the cabbage, then add the fiery chili puree and cook for an additional 30 seconds, ensuring all flavors blend harmoniously.

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