Ingredients
- 16 bean sprouts
- 8 bamboo shoots
- 230 ml water chestnuts
- 180 gr chinese cabbage
- 140 gr green pepper
- 90 gr spinach
- 60 ml oil
- 30 ml soy sauce
- 1 gr salt
Heat wok or skillet at 190ºC or 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.
