Instructions: 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.

This recipe yields 6 main dish or 8 side dish servings.

Comments: Chili oil is vegetable oil in which hot red chilies have been steeped to release their heat and flavor. If you can"t find it but still want the kick, seed and finely chop 1 japaleno chili and add with the gingerroot.

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