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Spicy Vegetable Stir-Fry

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By Betty Crocker Kitchens
Updated Jun 4, 2014
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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
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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

  • Step 
    1
    Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot; stir-fry 30 seconds.
  • Step 
    2
    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

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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