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Hot Oriental Salad

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YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 2
EACH EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML GINGER ROOT
fresh, minced
2 2
EACH EACH CELERY STALKS
cut into julienne strips
8 1.9
CUPS L NAPA (CHINESE) CABBAGE
chunked *
½ 226.8
POUND G MUSHROOMS
fresh, sliced
¾ 177
CUP ML SPINACH
washed and torn in pieces
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 35 56% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 317mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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