1 tb Vegetable oil
2 Garlic cloves; minced
1/2 ts Minced fresh ginger root
2 Celery stalks
— cut into julienne strips 8 c Chinese cabbage chunks
— (1-inch pieces) 1/2 lb Fresh mushrooms, sliced
3/4 c Spinach
— washed and torn in pieces 2 tb Kikkoman Soy Sauce
Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute 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. Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias