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Recipe: Hot Oriental Salad
Similar Categories: Hot, Oriental, Salad
Hot Oriental Salad
Yield: 6 Servings
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.
Yield: 6 Servings
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Hot, Oriental, Salad
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