Ingredients

3 cups (about 3 oz./85 g) spinach leaves
1/8 cup (30 ml) unseasoned rice vinegar or white wine vinegar
1 tablespoon soy sauce (Related article:  Soy substitutes)
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon olive oil
2.5 cups (175 g) broccoli 
1/2 pound (220 g) carrots, cut into 1/4-inch (6-mm) slices
1/2 medium-size onion, thinly sliced 

Instructions

1. Arrange spinach leaves on a large platter 
2. In a small bowl, stir together vinegar, soy sauce, honey, and sesame oil 
3. In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden. Pour out of pan 
4. Heat 1 teaspoon of the salad oil in pan over medium-high heat. When oil is hot, add half each of the broccoli, carrots, celery, and onion. Stir-fry until vegetables are hot and bright in color (about 2 minutes). Add 1/4 cup (50 ml) water to pan, cover, and cook until vegetables are just tender to bite (about 2 minutes). Uncover and continue to cook, stirring, until liquid has evaporated (1 to 2 more minutes). Remove vegetables from pan and set aside. 
5. Repeat to cook remaining broccoli, carrots, celery, and onion, using remaining 1 teaspoon salad oil and adding 1/4 cup (50 ml) water after the first 2 minutes of cooking. 
6. Return all cooked vegetables to pan and stir in vinegar mixture. Spoon vegetables onto spinach-lined platter and sprinkle with sesame seeds. 

Yield: Makes 6 servings.