2 tsp. sesame oil
1 red bell pepper, cut into strips
6 green onions, cut into thin strips
1 tsp. minced fresh ginger
1/2-1 Tbsp. minced garlic, or to taste
20 oz. assorted mushrooms (shiitake, button, etc.), stems trimmed, caps sliced
10 oz. spinach, stems removed
1 Tbsp. reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste
Heat oil in large nonstick skillet over high heat until hot. Add bell pepper, green onions, ginger and garlic and sauté about 2 minutes, stirring constantly, making sure onions, ginger and garlic do not brown.
Add mushrooms and sauté, stirring constantly, until brown and almost tender.
Add spinach and stir-fry until spinach wilts. Stir in soy sauce and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.
Makes 8 servings.