1 lb. fresh spinach
2 tbsp. salad oil
2 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. finely chopped onion
1 (5 oz.) can water chestnuts

Wash and pat spinach leaves dry. Remove stems and cut into 1 inch pieces. Tear spinach leaves into bite size pieces. In large saucepan, simmer spinach with a small amount of water for 3 minutes; drain thoroughly. Heat oil, soy and sugar in skillet; add spinach and onion. Cook and toss until spinach is well coated, 2 to 3 minutes. Stir in water chestnuts. Makes 4 servings.