1 tbsp. lemon juice
1 tsp. salt
Dash nutmeg
3 tbsp. peanut oil
1 c. sliced fresh mushrooms
1 onion, chopped
1 clove garlic, chopped
1 lb. fresh spinach, washed carefully and drained

Combine lemon juice, salt and nutmeg; set aside. Pour oil around top of preheated wok coating sides; allow wok to heat to high (375 degrees) for 2 minutes. Add spinach and stir fry about 3 minutes or until spinach welts. Add lemon juice mixture; toss lightly. Makes 4 servings.