Hot Spinach Salad
|Apple juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Onion||1 Small, thinly sliced and separated into rings|
|Apple||1 Small, cored and sliced into thin wedges|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Spinach||5 Ounce, torn to make 4 cups|
|Hard cooked egg||1 , sliced|
For sauce, stir together apple juice, wine vinegar, brown sugar, and cornstarch.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry onion in hot oil for 2 minutes.
Add apple and mushrooms; stir-fry about 1 minute or till onion is tender.
Push the vegetable mixture from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetable mixture to coat with sauce.
Place spinach in a large salad bowl.
Pour hot mixture over spinach.
Toss gently till well coated.
Top with hard-cooked egg slices.