| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Oil, vegetable |
| 2 | c | Chinese cabbage; coarsely shredded |
| 1 | c | Green pepper; sliced |
| 16 | oz | Bean sprouts; drained |
| 8 | oz | Bamboo shoots; drained |
| 8 | oz | Water chestnuts; drained and sliced |
| 3 | c | Spinach; coarsely chopped |
| 2 | tb | Soy sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
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.
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