Ingredients
- 16 bean sprouts
- 8 bamboo shoots
- 8 oz water chestnuts
- 2 c chinese cabbage
- 1 c green pepper
- 3 c spinach
- 1/4 c oil
- 2 tb soy sauce
- 1/2 ts salt
Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts.
