Spicy Vegetable Stir Fry
|Chili oil||1 Tablespoon|
|Grated ginger root||2 Teaspoon|
|Canned whole straw mushrooms||15 Ounce (1 can)|
|Canned baby corn||15 Ounce (1 can)|
|Canned sliced bamboo shoots||8 Ounce (1 can)|
|Red bell pepper||1 Medium, cut into strips|
|Chinese pea pods||1 Cup (16 tbs)|
|Finely chopped fresh cilantro||1 Tablespoon|
|Chili puree with garlic||2 Teaspoon|
|Napa chinese cabbage||1 Pound, shredded to make 4 cups|
1) In a wok, heat some oil.
2) Rotate oil to coat sides of the wok. 3) Add gingerroot and cook. Then add remaining vegetables.
4) Cook the vegetables until done.
5) Now add the cabbage and chili puree and cook for few seconds.
6) Serve Vegetable stir fry with rice or noodles.