Oriental spinach with mushrooms

Heat 1½ tbsp wok oil in a large stirring stir fry the mushrooms on high heat in 2-3 minutes brown and done. Spoon the mushrooms on a plate.

Cut the bunch of spring onions into pieces of 3 cm, grate the ginger and finely chop the red pepper without the seeds. Add the rest of the oil to the shortening and stir-fry for 1 minute the spring onions with ginger and red pepper. Add the spinach in parts, let the leaves shrink before you add the next serving of spinach.

Stir-fry the spinach in just 2-3 minutes just until done. Spoon the mushrooms through and season with some lemon juice and soy sauce. Delicious with brown rice and saté.