Lucys Spinach and Mushroom Satay
2-3 tablespoons crunchy peanut butter
1 (15 ounce) can tomatoes
chile peppers, minced, to taste
oil, as needed
2 pounds frozen spinach
1 medium sized onion, diced
1 pound mushrooms, diced
salt, to taste
1. Mash up the tomatoes with the peanut butter and chile to form a liquid.
2. Put oil in a wok or large frying pan and when hot, add the liquid. Wait until the tomato sauce has started to bubble and orange at the sides.
3. Add the spinach and onions. Cook on low until all the spinach has melted. Add mushrooms, season with salt, and heat through.
Serve over brown or basmati rice.'