Spinach Stir Fry

Since Bob and I started eating vegan, I've been looking for different ways to incorporate leafy greens into our meals other than as a dinner salad. We love salad, but everyone needs variety! I decided to make a stir fry the other night and just started throwing in different things that I thought would taste good. And it did!

Spinach Stir Fry

1 bag baby spinach, rinsed and dried
1/3 cup shredded carrots
2 cloves garlic, minced
1 can water chestnuts, drained
1/2 onion, sliced thin
1 medium bell pepper, whatever color you want, sliced (I used frozen sliced mixed peppers)
2 tablespoons raw cashews (or almonds, peanuts, etc.)
Low Sodium Soy Sauce
4 ounces whole grain spaghetti noodles (or rice noodles) (I use Hodgson Mills)
salt, pepper, and ground ginger, to taste

Water saute the carrots, garlic, water chestnuts, onion, and bell pepper until veggies are tender-crisp and water is almost gone. (Water sauteeing is putting a little water into your skillet and sauteeing your veggies this way and not using oil) Add seasonings and soy sauce and continue to saute veggies. When veggies are cooked, add spinach and nuts. You may add more soy sauce, to taste. Let spinach wilt slightly and serve up!

Note: Add other vegetables you like, these are just what I wanted in mine. Also, try adding a teaspoon or so of peanut butter before you add the spinach. Let it melt, then add the spinach and nuts. If you don't want to use pasta, this would be great with barley or even quinoa!