Another Spicy Chinese Stir Fry
1 - Large Bottle of Thai chili sauce (Add 2 cups if you like real spicy 1 cup if a little spicy)
1 - Bottle of vegetarian stir fry sauce (Add 1 cup)
2 - 8 oz mushrooms (Peeled and sliced into thick pieces)
2 - Small zucchini's (Diced into small pieces)
2 - Large green peppers (cut into thick pieces)
2 - Cans of Stir fry baby corn (15 oz cans drained)
2 - Cans of sliced water chestnuts (8 oz cans 5 oz drained)
2 - Cans bean sprouts (15 oz cans do not drain)
2 - Cans fancy bamboo shoots (8 oz cans 5 oz drained)
1/2 - Cup of virgin olive oil.
2 - Cups of minute rice
Prep time 10 minutes
Cook time 25 minutes
Heat olive oil in wok or large frying pan then add your zucchini and green peppers
for about 10 minutes to soften them up some then add mushrooms.
Heat and keep mixing after it mixed real good start adding the caned vegetables.
add juice from bean sprouts to wok and mix all together.
Add in stir fry sauce then the Thai Chili sauce. mix and let simmer.
make you rice.
Dinner is served
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