Hot Oriental Salad

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	20 minutes

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Ingredients

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

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.

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