Ingredients

The following ingredients have 6 Servings
  • 3 Tbs Low Sodium Soy Sauce
  • 1/4 tsp Red Chile Flakes
  • 1/2 White Onion, diced
  • 1 Tbs Garlic, minced
  • 2 tsp Ginger, minced
  • 16oz White Button Mushrooms, cleaned and sliced
  • Salt & Pepper to taste
  • 1 Red Bell Pepper, cut into strips
  • 1 lb fresh Broccoli, stems removed and florets rinsed (about 9 oz)
  • 2 cups Fresh Spinach

Instruction

  • Prep all ingredients before cooking.  Chop the broccoli, dice the onion, slice the mushrooms, mince the garlic & ginger, etc.
  • Add the soy sauce and pepper flakes to a cold Wok (or fry pan) and heat to med-high.
  • JUST when the soy sauce begins to boil, add the onions and stir until translucent.
  • Add garlic and ginger and stir fry for 30 seconds
  • Add the mushrooms and continue stirring.  Season with salt & pepper if desired.
  • Prepare broccoli while mushrooms are cooking via steaming or by microwaving for 2 1/2 min in a covered bowl.
  • When the mushrooms have reduced in size by about half, add red bell pepper and stir fry for 1 minute.
  • Add broccoli and continue stirring until broccoli is just heated through but with some crunch left
  • Stir in spinach until wilted and serve.