Recipe - Wilted Spinach Salad With Tangerines

2 tablespoon Soy sauce; low sodium
2 tablespoon Fresh lemon juice
1 teaspoon Vegetable oil
1/3 cup Low sodium chicken broth; or
beef broth
1 One half cup Sliced fresh mushrooms
1 cup Sliced onion
1 cup Bean sprouts
5 cup Fresh spinach; (torn into
bitesize pieces)
2 Tangerines; peeled,
segmented & seeded

In small bowl, stir together soy sauce, lemon juice and oil; set aside. In
wok or large skillet, heat 3 tablespoons of broth. Stirfry mushrooms and
onion for 3 minutes over mediumhigh heat. Remove from pan. Add remaining
broth to pan stirfry bean sprouts. Remove. Add spinach; toss 1 minute
until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines
and soy sauce mixture to wok; toss 1 minute. Serve immediately. Makes 4