Ingredients
Rice — 1 cup dry
Spinach — about 20 ounces of frozen (thawed) or 2 bunches fresh (rinsed and with the stems cut off if fresh)
Onion — 1, chopped
Garlic — 4 cloves, minced
Vegetable oil — 3 splashes
Cashews — 1 cup (raw or roasted, whole or pieces)
Tamari (or soy) sauce — 2 tablespoons
Rice wine (or dry sherry) — 2 tablespoons
Instructions
1. Cook the rice. (Generally, boil 2 cups of water, add rice, cover and simmer until water is gone, about 15 minutes.)
2. Meanwhile, get the spinach prepared. (Rinse it and cut off stems, or thaw it.) Chop up the onion. Mince the garlic.
3. Heat oil in skillet or wok to medium-high heat. Add cashews and stir-fry for about 90 seconds. Remove from pan.
4. Put onion in skillet and stir-fry about 3 minutes. Add garlic and stir-fry 1 minute more. Add spinach and stir-fry about 3 more minutes.
5. Add cashews back to skillet. Pour in the tamari and the rice wine. Stir-fry for a minute more. Serve over rice.