|Olive oil||2 Teaspoon|
|Grated pared ginger root||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Julienned pared jicama||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1 1⁄4 Teaspoon|
|Spinach leaves||8 Cup (128 tbs), thoroughly washed and drained|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. In large nonstick skillet or wok, heat oil; add ginger and garlic. Cook over medium heat 1 minute. Add jicama and soy sauce; cook, stirring frequently, 2 minutes.
2. Add spinach; cook, stirring constantly, until spinach is barely limp, about 2 minutes longer. Sprinkle with pepper.