Recipe: Quickest Stir-fry


1 tsp. vegetable oil
1 clove garlic, minced
6 white mushrooms
1/4 cup sliced almonds
1 package bean sprouts
1/2 lb. baby spinach
1 Tbsp. Soy sauce
1 Tbsp. Vinegar (I use hot balsamic vinegar)


Wash mushrooms. Cut in half if small, quarter if large. Rinse spinach and bean sprouts and let drain in colander. Heat a large skillet over medium heat. Add oil. Toss in mushrooms and cook, stirring, 2 minutes. Add garlic and almonds and cook 1 minute more. Add spinach and bean sprouts. Cover immediately and cook until spinach is wilted, 2-3 minutes. Spoon out any liquid that has accumulated in pan. Stir in soy sauce and vinegar.