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