1 small head of Napa cabbage
3/4 pound fresh spinach
1 Tbsp. oil
2 cloves garlic, minced
1/2 tsp. ground ginger
2 stalks celery, cut into julienne strips
1/2 lb. fresh mushrooms, sliced
2 Tbsp. Kikkoman soy sauce

Directions
Separate and rinse Napa cabbage; pat dry. Slice enough leaves crosswise into 1-inch pieces to measure 8 cups. Wash and drain spinach; tear into pieces. Heat oil in dutch oven over medium-high heat. Add garlic and ginger. Stir-fry until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes longer. Stir in soy sauce; serve immediately.

Serves 6-8