1 c. presliced fresh mushrooms
1 c. thinly sliced purple onion, separated into rings
1 tsp. peeled, minced gingerroot
1 clove garlic, minced
1/4 c. water
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. crushed red pepper
1 tbsp. low sodium soy sauce
1/2 tsp. dark sesame oil
1 (10 oz.) bag prepackaged spinach

Coat a large Dutch oven with cooking spray; place over medium high heat until hot. Add next 4 ingredients, and saute 5 minutes. Combine water and next 5 ingredients; stir well. Add to mushroom mixture; stir well. Add spinach, and cook 2 minutes or until spinach begins to wilt, stirring constantly. Makes 6 servings.