Spicy Vegetable Stir Fry

Chinese.wok's picture

Oct. 10, 2011

Ingredients

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

Directions

MAKING

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.

SERVING

6) Serve Vegetable stir fry with rice or noodles.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 312Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1009 mg42.04%

Total Carbohydrates 50 g16.7%

Dietary Fiber 7 g28%

Sugars 13 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet