Spicy Vegetable Stir-Fry

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* Exported from MasterCook *

 

Spicy Vegetable Stir-Fry

 

Recipe By : Betty Crocker Creative Ideas: Easy Chinese, 2/95, page 23

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon chili oil

2 teaspoons grated gingerroot

15 ounces canned whole straw mushrooms -- drained

15 ounces canned baby corn -- drained

8 ounces canned sliced bamboo shoots -- drained

1 medium red bell pepper

cut into 1/4-inch strips

1 cup Chinese pea pods

1 tablespoon finely chopped fresh cilantro

2 teaspoons chili puree with garlic

4 cups shredded napa cabbage -Chinese -- (1 pound)

 

6 servings

 

Heat wok or 12-inch skillet over high heat until hot. 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 Per Serving: Calories: 95, Calories from fat: 25, Fat: 3 g,

Saturated: 1 g, Cholesterol: 0 mg, Sodium: 440 mg, Protein: 4 g ,

Carbohydrate: 1 7 g, Dietary Fiber: 4 g.

 

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