Home Cooks > Recipes > Hot Oriental Salad
(Yield: 6 to 8 servings)
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 cup celery, julienned
8 cups Chinese cabbage, 1-inch pieces
1/2 pound fresh mushrooms, sliced
3/4 pound spinach, torn in pieces
2 tablespoons Kikkoman Soy Sauce
- Heat oil in wok 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 serve immediately.