1 to 2 Tablespoons oil
sliced mushrooms
3 Tablespoons fresh, chopped green onion
(can substitute any onion)
1/4 cup white vinegar
4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
washed, fresh spinach
cooked chicken breast
Add oil to 12-14-inch frying pan. When oil is warm,
add mushrooms and onions. Saute for 1-2 minutes
(mushrooms and onions will not be thoroughly
cooked). Remove from heat and add vinegar, sugar,
salt and pepper to the pan. Stir until dissolved.
Begin slowly adding spinach and continue stirring.
Continue until all of your spinach is in the pan and
has started to wilt (may have to move pan to low
heat to accomplish this if your spinach is right out of
the fridge). Transfer to plates and serve with sliced,
cooked chicken on top.
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