adapted from a recipe by Weight Watchers International
1 Tbs. canola oil
4 green onions, sliced
1 (1-inch) piece of fresh ginger, peeled and minced
2 garlic cloves, minced
12 oz. broccoli slaw
5 oz. baby spinach
2 Tbs. teriyaki sauce
1 cup cooked turkey (leftover from Christmas!)
Heat the oil in a large nonstick skillet or wok; add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the turkey and heat through; serve at once over hot brown rice.