Hot Oriental Salad

[Guest guest]

Yields: 6 to 8 servings

 

1 tablespoon vegetable oil

2 cloves garlic, minced

1/2 teaspoon ground ginger

1 cup celery, julienned

8 cups Chinese cabbage, 1-inch pieces

1/2 pound fresh mushrooms, sliced

3/4 pound spinach, torn in pieces

2 tablespoons Soy Sauce

 

 

Heat oil in wok or Dutch oven over medium-high heat; add garlic and

ginger. Sauté until garlic is lightly browned.

Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2

minutes. Add spinach; stir-fry 2 minutes.

Add soy sauce and serve immediately.