Oriental Vegetable Stir Fry
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Coarsely shredded cabbage||2 Cup (32 tbs) (Use Chinese Variety)|
|Sliced green pepper||1 Cup (16 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Coarsely chopped spinach||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
Heat electric wok or skillet at 350° for 2 to 3 minutes; add oil, and heat 1 minute.
Add shredded cabbage, sliced green pepper, bean sprouts, bamboo shoots, and water chestnuts to oil in wok; stir fry vegetables 5 minutes.
Cover wok, and cook vegetables over low heat 3 to 5 minutes.
Stir in chopped spinach, soy sauce, and salt, and stir fry vegetable mixture about 2 minutes or until spinach wilts.