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Reged: 05/30/06
Posts: 301
Spinach Mushroom stirfry
      06/07/06 06:17 PM

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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Subject Posted by Posted on
* Spinach Mushroom stirfry chupie 06/07/06 06:17 PM
. * Re: Spinach Mushroom stirfry babakagirl22   06/08/06 06:52 PM
. * Re: Spinach Mushroom stirfry chupie   06/08/06 07:48 PM

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