tsp.
finely chopped fresh gingerroot or 1/8 tsp. ground ginger
1
clove garlic, chopped
1
tsp.
canola oil
4
green onions, cut in 1-inch pieces
1/4
cup
reduced-sodium chicken broth
1/8
tsp.
salt
4
cups
lightly packed fresh spinach leaves
Directions
Cut any large carrots in half lengthwise. In a large nonstick skillet, stir-fry carrots, ginger and garlic in oil over medium-high heat 5 minutes or until crisp-tender.
Add green onions, broth and salt; stir-fry 1 minute more. Stir in fresh spinach and heat through. Serve at once.
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