1 lb. spinach, roughly chopped
2 tbsp. canned bamboo shoots, thinly sliced
2 tsp. finely chopped fresh ginger
1 clove garlic, finely chopped
4 tbsp. vegetable stock
1 tbsp. low-salt soy sauce
1 tsp. corn flour

Add spinach, bamboo shoots, ginger, and garlic to wok or non-stick frying pan. Stir fry for 2 minutes with 3 tablespoons of stock.

Mix soy sauce and corn flour. Add to wok and simmer until sauce thickens, about 1 minute. Serve hot.