Recipe - Stir-Fried Vegetables

One fourth cup Oil, vegetable
2 cup Chinese cabbage; coarsely
shredded
1 cup Green pepper; cut or sliced up
16 ounce Bean sprouts; drained
8 ounce Bamboo shoots; drained
8 ounce Water chestnuts; drained
and cut or sliced up
3 cup Spinach; coarsely chopped
2 tablespoon Soy sauce
One half teaspoon Salt

Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1
minute. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water
chestnuts; stirfry 5 minutes. Cover and cook over low heat for 3 to 5
minutes. Stir in spinach, soy sauce, and salt; stirfry bout 2 minutes or
until spinach wilts.