Wilted Spinach Mandarin Recipe
Ingredients
1/2 pound fresh spinach
1 tablespoon oil
1 cup bean sprouts
1 can (11 ounces) mandarin oranges, drained
2 tablespoons reduced sodium soy sauce
2 tablespoons orange juice
Quartered orange slices for garnish
Directions
Separate spinach into leaves.
Swish in warm water.
Repeat several times with fresh warm water to remove sand and grit.
Pat dry with paper towels.
To remove stems from spinach leaves, fold each leaf in half, then pull stem toward top of leaf.
Discard stem.
Blot any moisture from leaves with paper towels.
Heat oil in wok or large skillet over medium-high heat until hot.
Add spinach, bean sprouts and mandarin oranges; cook and stir 1 to 2 minutes until spinach just wilts.
Transfer to serving dish.
Heat soy sauce and orange juice in wok; pour over spinach mixture and toss gently to coat.
Garnish, if desired.
Swish in warm water.
Repeat several times with fresh warm water to remove sand and grit.
Pat dry with paper towels.
To remove stems from spinach leaves, fold each leaf in half, then pull stem toward top of leaf.
Discard stem.
Blot any moisture from leaves with paper towels.
Heat oil in wok or large skillet over medium-high heat until hot.
Add spinach, bean sprouts and mandarin oranges; cook and stir 1 to 2 minutes until spinach just wilts.
Transfer to serving dish.
Heat soy sauce and orange juice in wok; pour over spinach mixture and toss gently to coat.
Garnish, if desired.
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