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20 minutes
Prep: 10 minutes
Cook: 10 minutes
35 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | vegetable oil | |
| 2 | each | garlic cloves | minced |
| 1/2 | teaspoon | ginger root | fresh, minced |
| 2 | each | celery stalks | cut into julienne strips |
| 8 | cups | chinese cabbage | chunked |
| 1/2 | pound | mushrooms | fresh, sliced |
| 3/4 | cup | spinach | washed and torn in pieces |
| 2 | tablespoons | soy sauce |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 317mg | 13% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 8% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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