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Straw mushrooms are available in cans in the Asian food section of most supermarkets.
You can toss in a can of water chestnuts (drained) and add negligible calories and lots of crunch.
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| Sezchuan Vegetables |
Ingredients
(6 servings - 110 calories per serving)
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| 1 tbsp |
chili oil (or use 2-1/2 tsp vegetable oil and 1/2 tsp cayenne pepper sauce instead) |
| 2 tsp |
gingerroot (grated) |
| 1 can (15 oz) |
whole straw mushrooms (drained) |
| 1 can (15 oz) |
baby corn (drained) |
| 1 can (8 oz) |
bamboo shoots (drained) |
| 1 |
red bell pepper (cut into strips) |
| 1 cup |
Chinese pea pods |
| 1 tbsp |
fresh cilantro (finely chopped) |
| 4 cups |
fresh bean sprouts |
| 1 tsp |
cayenne pepper sauce (Tabasco) |
| 2 tsp |
fresh garlic (finely chopped) |
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- Heat large skillet or wok over high heat.
- Add oil and rotate pan to coat bottom and side.
- Add gingerroot.
- Stir fry 30 seconds.
- Add mushrooms, corn, bamboo shoots, bell pepper, pea pods, and cilantro.
- Stir fry 2 minutes.
- Stir in bean sprouts.
- Stir in pepper sauce and garlic.
- Cook for 30 seconds.
- Serve while hot.
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