Spinach Mushroom stirfry
#268195 - 06/07/06 06:17 PM
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chupie
Reged: 05/30/06
Posts: 301
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I use this basic sauce that I modified (dropped corn starch and used Pommegranite vinegar)
1/4 cup brown sugar, packed
1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
2 cloves garlic, minced
1/2 cup soy sauce or tamari soy sauce
1/4 cup cider vinegar or white vinegar
1/2 cup water
1 1/2 cups vegetable broth or beef broth or chicken broth (I use chicken broth if my stir fry will have chicken, etc.)
Which I mix up and keep on hand in fridge
In a hot pan with small drizzle of olive oil, I dump fresh mushroom slices - sometimes cut up smaller and stir fry until they are tender and a bit browned (covering with lid for a couple of minutes kind of steams them quicker). Then I add about 1 and a half cups baby spinach leaves and wilt them down stirring them with mushrooms. Before they are totally wilted I poor just a little of the stir fry sauce on them (about 1/4 TO 1/3 cup) and stir fry together. One of my problems is I used to not ever have a soluble fiber like rice with this, so I put it on sushi rice tonight. Oh my that is very tasty. I am taking leftovers to heat up as a 10 am snack tomorrow. You could make a lot more and have some quick lunches out of this.
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Chupie, thanks for the recipe!!! I love my wok, and stir fry any time I can. Plus, the mushrooms are a good SF in addition to the rice.
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Marci.
For everything there is a season...
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It was an excellent morning snack. My supervisor looked at it and made a face and said, "ew, that looks wierd". Then I took the lid off and her eyebrows shot up and she said, "But boy it smells really good!" 
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