Spicy Vegetable Stir-Fry

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
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


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.

Note: Chili oil is vegetable oil in which hot red chilies have been
steeped to release their heat and flavor. If you can’t find it but still
want the kick, seed and finely chop 1 japaleño chili and add with the
gingerroot.

Makes 6 main dish or 8 side dish servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.