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.