Ingredients:
1/4 cup vegetable oil
2 cups coarsely shredded Chinese cabbage
1 cup sliced green peppers
1 (16 ounce) cans bean sprouts, drained
1 (8 ounce) cans bamboo shoots, drained
1 (8 ounce) cans water chestnuts, drained and sliced
3 cups coarsely chopped spinach
2 tablespoons soy sauce
1/2 teaspoon salt
Directions:
Heat wok or skillet at 375 degrees for 2 to 3 minutes.
Add oil and heat for 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 about 2 minutes or until spinach is tender.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.