xiaoxl/recipe_data huggingface dataset:
World's Best Burgers


Ingredients:
ground beef, ketchup, egg, garlic, Worcestershire sauce, butter, onion

Directions:
Place ground beef in a large mixing bowl. sprinkle with crushed Ritz.
In a separate bowl, stir the remaining ingredients together, then hand mix into the hamburger.
Using an icecream scoop, place 2 scoops, one on top of the other, onto a cookie sheet.
Repeat using all the hamburger, form into patties.
Chill for 3-4 hours, then grill til done.
Meanwhile, melt the butter in a saucepan, fry the mushrooms and onions until golden.
Serve burgers on a fresh bun, top with mushrooms and onions.
Eileen’s Nana’s Plum Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, prunes, sugar, cinnamon

Directions:
Cream butter & sugar in a medium bowl; add eggs then flour, baking powder and salt mix well.
Add almond extract and mix the batter well. (I used a Kitchen Aid Mixer with paddle but a hand held mixer should work just fine].
Heat oven to 400 degrees Fahrenheit.
Spread batter into an UN-greased 8” x 8” glass or metal pan.
Cut plums in half following the seams then remove the pits.
Stand the plums up in the batter in three even rows.
Most of the plum will be out of the batter but during cooking the cake will rise and engulf the plum until only the top shows.
Mix together an  additional 1/4 cup Sugar with 1/2 tsp Cinnamon.
Sprinkle the mixture over the batter and plums.
Bake for 30 minutes.
Cool and eat.
Tzatziki


Ingredients:
yogurt, garlic, cucumber, olive oil, lemon juice, cumin

Directions:
"Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber and cumin."
Panko Salmon


Ingredients:
olive oil, salmon fillets, fresh thyme, panko breadcrumbs, Italian parsley, sweet Hungarian paprika

Directions:
Preheat the oven to 400°F (convection or regular]. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle].
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes (test at 10] or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.
Snickerdoodle Cookies With Cinnamon Chips


Ingredients:
sugar, cinnamon, all-purpose flour, cream of tartar, baking soda, salt, sugar, butter, shortening, eggs

Directions:
Preheat oven to 400 degrees.
In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs.  Stir in the dry ingredients. Fold in the cinnamon chips.
Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop]. Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.
Marvelous Granola Crunch Munch


Ingredients:
rolled oats, flax seed, wheat germ, flax seed meal, walnuts, cinnamon, coconut flakes, vanilla extract, honey

Directions:
Preheat oven to 350°.
Mix dry ingredients in a large bowl.
Add moist ingredients.
Stir well and spread on baking sheet (lined with parchment paper].
Bake for 20-30 minutes, stirring every 10 minutes until golden brown.
Take out of the oven and let cool for 15 minutes.
Eat and enjoy =].
Persimmon Banana Cookies


Ingredients:
bananas, baking soda, butter, brown sugar, white sugar, egg, flour, cinnamon, clove, nutmeg, salt, walnuts, raisins, dates, vanilla

Directions:
Dissolve soda in pulp., Cream shortening and sugar., Add egg and mix well., Mix dry ingredients together., Chop nuts and raisins finely, combining with sugar mixture., Add pulp., Drop on well-greased baking sheet., Bake 10-12 minutes at 350°., Keep in tight container.
Shrimp and Chicken Pan Roast


Ingredients:
bacon, dry white wine, chicken breasts, jumbo shrimp, garlic, onions, shallots, celery seed, anise seed, fennel seed, fresh tarragon, dried tarragon, broccoli florets, milk, salt, fresh ground black pepper, cooked rice, unsalted butter

Directions:
Add the bacon to a large heavy pot or Dutch oven set over low heat and cook, stirring, for 2 minutes, without browning. Pour in the white wine, increase the heat to high, bring to a boil, and cook for 1 minute to burn off the alcohol.
Add the chicken, shrimp, stock, garlic, onion or shallots, celery seed, and aniseed; if using dried tarragon, add it now. Bring to a boil, then reduce uncovered, for 2 minutes. If using oysters, add them with the milk. Taste the soup for salt and pepper and add as desired.
To serve, using a slotted spoon, transfer the bacon, chicken, shrimp, and broccoli to individual soup bowls. If serving rice, add it to the bowls. Return the broth to a boil and stir in the butter until melted. Remove from the heat and, if using fresh tarragon, add it to the soup. Serve the soup in a tureen, and ladle it into the garnished bowls at the table.
Dees Apple Pie Mocktail


Ingredients:
apple cider, apple pie spice, ice cream

Directions:
Rim martini glass with sugar .
Blend cream, apple cider, apple pie spice, ice, and ice cream together until smooth.
Pour into rimmed glass.
Orange Oatmeal Muffins
Category: bread
By Doreen Wetheral

These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.

Ingredients:
1 cup rolled oats
½ cup orange juice
½ cup boiling water
½ cup butter
½ cup packed brown sugar
⅓ cup white sugar
2  eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans. In a small bowl soak oats in orange juice and water for 15 minutes. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Yields: 12 muffins

Calories: 246.9
Fat: 9.1 g
Saturated fat: 5.2 g
Carbohydrates: 39.3 g
Sugars: 23.7 g
Dietary fiber: 1.5 g
Protein: 3.6 g
Cholesterol: 51.3 mg
Sodium: 361.8 mg
Germanfest Kabobs #SP5


Ingredients:
"bread and butter pickles"

Directions:
Preheat grill to medium heat.
Alternately thread on metal or soaked wooden skewers the brat slices, pickles slices and potato slices.
Gently coat with a little cooking spray. Grill kabobs over medium heat for 7-9 minutes, turning once until nicely browned and potatoes are cooked through. To serve, drizzle with your favorite honey Dijon mustard.   Makes 6 kabobs.
Shrimp, Leek and Spinach Risotto
Category: main-dish
By MRSPETEL

This is a great recipe!

Ingredients:
2 tablespoons olive oil, divided
2 cups Arborio rice
4 cups boiling vegetable broth
2 teaspoons minced garlic
1 medium leek, chopped
1  fresh red chile pepper, chopped
1 pound medium shrimp, peeled and deveined
½ pound small scallops
1 (14 ounce) bag fresh spinach leaves
½  red bell pepper, finely chopped
1 teaspoon fresh ground pepper

Directions:
Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat.  Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes.  Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated.  Repeat this process twice more, stirring constantly.  Incorporating the broth should take 15 to 20 minutes in all. While you are cooking the rice, heat the remaining tablespoon of oil in a pan.  Stir in the garlic, leeks, red chili, shrimp, and scallops.  Cook until the seafood is just beginning to turn color.  Add the red bell pepper and spinach; cook until the seafood is opaque.  Combine with the rice, and season to taste with pepper.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 714.3
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 108 g
Sugars: 5.5 g
Dietary fiber: 5.5 g
Protein: 44.9 g
Cholesterol: 191.2 mg
Sodium: 804.7 mg
Freezer Buttermilk Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, baking soda, salt, shortening, buttermilk

Directions:
Tip:  You can substitute soured fresh milk.  To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure.  Stir, let stand 5 minutes before using.
Combine flour, baking powder, sugar, baking soda and salt in large bowl.  Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs.  Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.
Turn out dough onto well-floured surface.  Knead 10 times, roll into 8-inch square.  cut dough into 16 (2 inch] squares.  Place squares on baking sheet lined with plastic wrap.  Freeze about 3 hours or until firm.  Remove squares and place in airtight freezer container.  Freeze up to 1 month.
When ready to prepare, preheat oven to 400°F.
Place frozen squares 1 1/2 inches apart on ungreased baking sheet.  Bake 20 to 25 minutes or until golden brown,  Serve warm.
Tip:  To bake immediately, preheat oven to 450°F  Place squares 1/2 inches apart on ungreased baking sheets.  Bake 10 to 12 minutes or until golden brown.  Serve warm.
Butterscotch Chocolate Milk (Adults)


Ingredients:
dark Creme de Cacao, milk, chocolate milk

Directions:
"Mix and enjoy!"
Devilled Lamb Chops


Ingredients:
lamb chop, water, curry powder, soy sauce, fruit chutney, dry mustard, brown sugar

Directions:
Mix all but lamb together and pour into baking dish., Coat both sides of chops., Bake uncovered at 180C for 45min.
Spiced Tea


Ingredients:
instant tea, cinnamon, sugar, clove

Directions:
Combine all ingredients., Store in airtight jar., Use 1 teaspoon of spiced tea per cup.
Three-Cheese Grilled Cheese
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Cheddar, Havarti, and colby Jack combine for an extra cheesy take on a classic. Add shiitake mushrooms, figs, and hearth-baked bread and take this tasty trio to the next level. It's an easy-to-make meal the whole fam will love.

Ingredients:
2 tablespoons butter
1 cup figs
1 cup shiitake mushrooms
4 slices Dietz & Watson Havarti
4 slices Dietz & Watson Yellow Cheddar
4 slices Dietz & Watson Colby Jack
4 slices hearth bread

Directions:
Preheat pan to medium-high heat and spread butter evenly across. Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes. Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side. Cut sandwiches in half and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 large sandwiches

Calories: 446
Fat: 28.8 g
Saturated fat: 16.9 g
Carbohydrates: 23.6 g
Sugars: 8.7 g
Dietary fiber: 3.5 g
Protein: 21.9 g
Cholesterol: 83.3 mg
Sodium: 633.6 mg
Outback Steak House Honey Mustard Sauce (Great for Alice Springs


Ingredients:
salad mustard, honey, light corn syrup, mayonnaise

Directions:
Blend all together until completely smooth.
*NOTE* The ingredients tend to seperate a little if left in the fridge, no problem though just give it a quick stir and its back. Also it tastes better if you make it ahead of time and let it chill for a bit in the fridge, I would say 30 minutes to an hour would be fine.
Mexican Chicken


Ingredients:
onion, garlic, skinless chicken thighs, red capsicum, Mexican chili powder, dried oregano, cumin powder, paprika, chopped tomatoes, water

Directions:
Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
Add spices and stock powder and cook for 1 minute.
Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.
Allegheny Applesauce Bread


Ingredients:
butter, honey, eggs, unsweetened applesauce, whole wheat flour, wheat germ, baking powder, baking soda, ground cinnamon, ground nutmeg, raisins, currants

Directions:
Beat butter and honey together in mixing bowl.
Add eggs, applesauce, and maple extract (if using] and beat well.
Combine next six ingredients (flour through nutmeg] in separate bowl; stir in raisins.
Add dry ingredients to butter mixture, stirring until combined.
Bake in greased 5x9 loaf pan at 350 degrees for 55-60 minutes, or until tests done.
Cool in pan for 30 minutes, then remove from pan and cool completely on wire rack; wrap in plastic wrap and chill overnight before serving.
This bread freezes well, so double the recipe and save one for later!
Quick! BBQ Pulled Pork Loin Sandwiches


Ingredients:
barbecue sauce, cider vinegar, water

Directions:
In a covered pot, simmer the pork, barbecue sauce, vinegar, and water until fork-tender, about 20 minutes.
Shred the meat by pulling apart with two forks, and stir into the sauce.
Serve on buns. Enjoy!
Banana Breakfast Smoothie


Ingredients:
bananas, milk, oats, honey, peanut butter

Directions:
"Blend all the ingredients together and serve!"
Za'atar Roasted Potatoes
Category: side-dish
By Kim's Cooking Now

Za'atar is a Middle Eastern spice mixture, generally consisting of ground dried thyme, toasted sesame seeds, sumac and salt. It tastes great on roasted potatoes!

Ingredients:
1 ½ pounds Yukon Gold potatoes, cut into 1/2-inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons za'atar
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Line a baking sheet with parchment paper. Combine potatoes and olive oil in a large bowl and mix well. Sprinkle potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to the prepared baking sheet. Set baking sheet on the lowest rack of a cold oven and heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 201.9
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 32.2 g
Dietary fiber: 3.6 g
Protein: 3.7 g
Sodium: 592.9 mg
Cranberry Blueberry Sauce


Ingredients:
orange, sugar, water, cranberries, sugar, water, blueberries

Directions:
Remove peel from orange (save orange].
Slice orange peel.
Combine 1cup sugar, 1cup water and orange peel in a saucepan.
Bring to a boil, then simmer until peel becomes translucent.
Remove peel from sugar and let cool.
Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices].
Combine cranberries, 1cup sugar and 1cup water in a saucepan.
Bring to a boil, then simmer until cranberries pop.
Add blueberries (reserving a few for garnish] and about 2 Tbsp (or to taste] diced candied orange peel.
Continue simmering until blueberries pop.
Pour into serving dish and let gel.
Thinly slice orange.
Garnish sauce with orange slices and remaining blueberries.
Rhubarb Custard Bars


Ingredients:
flour, butter, powdered sugar, powdered sugar, eggs, sugar, flour, salt, rhubarb

Directions:
Preheat over to 350°F.
Combine flour, melted butter, and powdered sugar.  Put in a 9x13 inch pan, and spread out evenly.  Bake for 15 minutes.
Combine eggs, flour, sugar, and salt.  Fold in rhubarb. Pour over crust and bake for 45 minutes.
1/2 batch fits in an 8x8 pan.
Veggie-Packed Chicken Fried Rice
Category: meat-and-poultry
By ChefBillT

This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.

Ingredients:
9 teaspoons vegetable oil, divided
1  red bell pepper, cut into strips
½ medium onion, sliced
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped cabbage
1 cup chopped sugar snap peas
⅓ cup low-sodium chicken or vegetable broth
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups cooked short-grain brown rice
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
¼ cup sliced green onions
½ teaspoon salt

Directions:
Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl. Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.) Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl. Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 cups

Calories: 359.5
Fat: 14.4 g
Saturated fat: 2.4 g
Carbohydrates: 41.8 g
Sugars: 7.4 g
Dietary fiber: 7 g
Protein: 16.3 g
Cholesterol: 25 mg
Sodium: 652.2 mg
Asian Meatballs


Ingredients:
ground pork, ground beef, panko breadcrumbs, ground ginger, eggs, garlic, green onion, toasted sesame seeds, hoisin sauce, rice vinegar, garlic cloves, soy sauce, ground ginger

Directions:
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined.  Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard], and place on a greased baking sheet or in a 9×13 baking dish.  Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended.  Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick] in the sauce mixture.  Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
Tuna Unusual Casserole


Ingredients:
dark corn syrup, stewed tomatoes, onion, elbow macaroni, tuna, American cheese

Directions:
Combine the first three items, boil, stir occasionally., Stir in macaroni and remove from heat., Add tuna and 2/3 of the cheese., Pour into a two quart casserole and cover., Bake at 425 degrees for 20 minutes., Stir once then sprinkle with remaining cheese., Bake 5 minutes more.
Cajun Potato Wedges
Category: side-dish
By KBT24

A healthier option than french fries. Great with grilled cheese, hot dogs, or hamburgers. Dip into ketchup or spicy ranch dressing.

Ingredients:
4  baking potatoes
3 tablespoons olive oil
1 teaspoon minced fresh garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons onion powder
½ teaspoon paprika

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet. Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 258.4
Fat: 10.4 g
Saturated fat: 1.5 g
Carbohydrates: 38.3 g
Sugars: 2 g
Dietary fiber: 4.9 g
Protein: 4.5 g
Sodium: 159 mg
Grillade of Veal Chops and Caribbean Lobster Tail


Ingredients:
ground black pepper, lobster tail, watercress, white rum, shallot, butter, passion fruit

Directions:
Place the veal chops on a heated grill of 140°F
Using clarified butter, season with pepper and salt.
Grill the lobstertail the same as veal chop.
Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
At the center of the plate add the veal chop with the lobster tail leaning off.
the veal chop.
Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.
Tofu Nut Balls


Ingredients:
old fashioned oats, pecans, garlic, sage, oregano, salt, black pepper, lemon juice, firm tofu, water, olive oil

Directions:
Place oats and pecans in a blender or food processor and process until finely ground.
Remove to a large bowl.
Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl.
Process tofu and water in blender (or processor] until smooth.
Add to bowl with other ingredients and stir until mixture holds firmly together.
Shape into 1.
5 inch balls.
Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides.
Adding more oil if needed.
Remove to brown bags or newspaper covered paper towels.
Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle.
I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove.
Yields about 16 balls.
Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.
Fluffy Strawberry Pie With Pretzel Crust


Ingredients:
sugar, butter, boiling water, strawberry gelatin, lime zest, lime juice, heavy whipping cream, powdered sugar, strawberries

Directions:
In medium bowl, mix all crust ingredients.  Press mixture firmly against bottom and side of 9-inch glass pie plate.
In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved.
Stir in lime peel and lime juice.  Refrigerate 1 hour or until very thick but not set.
Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside.
In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form.
Fold whipped cream and crushed strawberries into gelatin mixture.
Pour into crust.
Refrigerate about 8 hours or until set.
Lite Veggie Stir Fry


Ingredients:
olive oil, carrot, mushrooms, green onions, water chestnuts, baby bok choy, bok choy, spinach

Directions:
Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes.
Add the green onion and water chestnuts; stir fry for 2 minutes.
Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted.
Season again if you wish; serve immediately.