Hot Oriental Salad
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
ginger root
fresh, minced |
|
| 2 | each |
celery stalks
cut into julienne strips |
|
| 8 | cups |
napa (Chinese) cabbage
chunked |
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| ¾ | cup |
spinach
washed and torn in pieces |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
ginger root
fresh, minced |
|
| 2 | each |
celery stalks
cut into julienne strips |
|
| 1.9 | l |
napa (Chinese) cabbage
chunked |
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 177 | ml |
spinach
washed and torn in pieces |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
Directions
Heat oil in large skillet or Dutch oven over medium-high heat.
Add garlic and ginger; sauté 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.
