Asian ingredients, such as straw mushrooms, baby corn, bamboo shoots and pea pods star in this stunning stir-fry.
Spicy Vegetable Stir-Fry
- Prep Time 20 min
- Total 25 min
- Servings 6
- Ingredients 10
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
-
Step1Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.
-
Step2Add 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
105
Calories
3 g
Total Fat
5 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 105
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 320 mg
- Potassium
- 510 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 4 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 54%
- 54%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
3 Vegetable; 1/2 Fat;Tips from the Betty Crocker Kitchens
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