Spicy Vegetable Stir-Fry

Name: Spicy Vegetable Stir-Fry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can baby corn, drained; 227 grams can sliced bamboo shoots, drained, if desired; 454 grams cups shredded Chinese (napa) cabbage; 2 teaspoons chili puree with garlic; 1 Tbsp finely chopped fresh cilantro; 2 teaspoons grated gingerroot; 237 milliliters snow (Chinese) pea pods; 1 medium red bell pepper, cut into 1/4-inch strips; 425 grams can whole straw mushrooms, drained; 1 Tbsp chili or vegetable oil

You can never have too many side dish recipes, so give Spicy Vegetable Stir-Fry a try. This recipe serves 6. One serving contains 151 calories, 7g of protein, and 4g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up baby corn, bell pepper, straw mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Heat wok or 12-inch skillet over high heat.

Equipment you will use

Frying Pan

Wok

Add oil; rotate wok to coat side.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add gingerroot; stir-fry 30 seconds.

Ingredients you will need

Ginger

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.

Ingredients you will need

Bamboo Shoots