 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
From Southern Living magazine. Ingredients:
1/4 cup vegetable oil |
2 cups coarsely shredded chinese cabbage |
1 cup sliced green pepper |
1 (16 ounce) can bean sprouts, drained |
1 (8 ounce) can bamboo shoots, drained |
1 (8 ounce) can water chestnuts, drained and sliced |
3 cups coarsely chopped spinach |
2 tablespoons soy sauce |
1/2 teaspoon salt |
Directions:
1. Heat wok or skillet at 375 degrees for 2 to 3 minutes.
2. Add oil and heat for 1 minute.
3. Add cabbage, green pepper, bean sprouts, bamboo shoots and water chestnuts; stir fry 5 minutes.
4. Cover and cook over low heat for 3 to 5 minutes.
5. Stir in spinach, soy sauce and salt; stir-fry about 2 minutes or until spinach is tender.
|
|