Ingredients
- 2 garlic (cloves)
- 8 c chinese cabbage chunks
- 1/2 lb mushrooms (fresh)
- 2 tb kikkoman soy sauce
- 3/4 c spinach
- 1 tb vegetable oil
- 1/2 ts ginger root (minced fresh)
- 2 slices celery stalks
Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute 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 toss to coat vegetables. Serve immediately.
