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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Number of Servings: 4 |
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Directions: In small bowl, stir together soy sauce, lemon juice and oil, set aside. In wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and onion for 3 minutes over medium-high heat. Remove from pan. Add remaining broth to pan stir-fry bean sprouts. Remove. Add spinach, toss 1 minute until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines and soy sauce mixture to wok, toss 1 minute. Serve immediately.
Makes 4 servings.
PER SERVING: 74 calories (28% cff)
| Ingredients:
2 Tablespoon(s) Soy sauce, low sodium
2 Tablespoon(s) Fresh lemon juice
1 Teaspoon(s) Vegetable oil
1/3 Cup(s) Low sodium chicken broth
1 1/2 Cup(s) Sliced fresh mushrooms
1 Cup(s) Sliced onion
1 Cup(s) Bean sprouts
5 Cup(s) Fresh spinach
2 Tangerines, peeled |
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