Serves: 6
Total Calories: 226

1/4 cup soy sauce
2 tablespoons sugar
1/2 teaspoon cornstarch
2 teaspoons chicken bouillon instant
2 tablespoons vegetable oil
1/2 head cabbage cut into bite-size pieces
12 scallion cut into 2-inch lengths
1 carrot large, thinly sliced into rounds
1/2 pound mushrooms fresh, sliced
1/4 pound bean sprouts fresh
2 celery ribs, thinly sliced
1 pound beef tenderloin steak very thinly sliced
8 ounces spinach fresh torn into bite-size pieces

Blend soy sauce, sugar, cornstarch, and bouillon in small bowl set aside. Heat oil in large skillet on medium-high heat. Add cabbage, scallions, and carrots stir to blend. Pour bouillon mixture over vegetables cover and simmer 5 minutes. Add mushrooms, bean sprouts, and celery cover and simmer 2 minutes. Stir. Add meat and spinach simmer 2 minutes. Serve hot with rice.

Nutritional Facts:

Serves: 6
Total Calories: 226
Calories from Fat: 94

More Recipes from the Fresh from the Garden Cookbook:
Asparagus Mousse
Asparagus With Creamed Chicken
Cherry Tomato-Vegetable Pie
Chicken In Exotic Tomato Sauce
Leek Tart Lyonnaise
Moussaka
Peas And Asparagus Supper Dish
Potato And Egg Bake
Shrimp Stuffed Potatoes
Spinach Soufflé Roll
Spinach-Corn Casserole
Stuffed Eggplant Italian
Sukiyaki (Japanese Vegetable Dinner)
Tomato And Vegetables With Shrimp
Zucchini Italian