Categories: Vegetables, Asian, Side dish 
      Yield: 4 servings 
  
      2 lb Spinach, small leafed 
      2 T  Peanut or other nut oil 
      2 T  Soy Sauce 
      1 T  Lemon juice 
      1    Clove garlic, minced 
      2 T  Sesame seeds, toasted 
           Black Pepper, freshly groun 
  
  Rinse spinach carefully, but leave branches attached to roots.  Drain 
  thoroughly and pat dry.  In small bowl, combine soy sauce, lemon juice, 
  and garlic. 
  Heat oil in wok over high heat.  Add spinach.  Stir with pancake turner to 
  gently keep spinach moving.  Cook about 1 minute, until tender. 
  Remove from heat.  Sprinkle with soy mixture and toasted sesame seeds. 
  Season to taste with pepper.  Mix to blend.