Instructions: In small bowl, stir together soy sauce, lemon juice and oil; set aside. In wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and onion for 3 minutes over medium-high heat. Remove from pan. Add remaining broth to pan stir-fry bean sprouts. Remove. Add spinach; toss 1 minute until leaves begin to wilt. Add mushroom mixture, bean sprouts, tangerines and soy sauce mixture to wok; toss 1 minute. Serve immediately.

Makes 4
servings.

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