Rabbit and Wilted Spinach Stirfry

Rabbit & Marinade
2 teaspoons  soy sauce
2 teaspoons Chinese rice wine, or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound rabbit meat, cut into 1/4-inch-wide strips
Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts, (recipe follows- make these ahead)
1 tablespoon cornstarch
1 tablespoon  soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper, (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger, (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces fresh spinach, (8-10 cups), trimmed
1/2 cup thinly sliced scallions, (1 bunch)

Tamari Walnuts - Place 1/2 C coarsely chopped walnuts in a small skillet; heat over medium heat until hot. Drizzle with 2 tsp soy sauce and stir until the nuts are coated and the pan is dry, about 1 minute. Transfer to a bowl to cool. 

1. To marinate rabbit: Combine 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerate until ready to cook.
2. Make Tamari Walnuts. Set aside.
3. To prepare stir-fry: Stir cornstarch, 1 tablespoon soy sauce, 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir-fry sauce aside.
4. Heat 1 teaspoon canola oil in a large nonstick skillet or wok over medium-high heat. Add half the rabbit, a few pieces at a time, and stir-fry, turning up the heat as necessary to maintain a steady sizzle, until the rabbit  is no longer pink in the center, 2 to 3 minutes. Transfer the rabbit and any juices in the pan to a plate. Repeat with another teaspoon oil and the remaining rabbit; transfer to the plate.
5. Add the remaining 1 teaspoon oil to the hot pan and heat briefly over medium-high heat. Add bell pepper and stir-fry for 1 minute. Add ginger and garlic; stir-fry for 20 seconds. Add spinach, about half at a time, turning to combine with the seasonings. Cover and cook just until wilted, 30 to 60 seconds.
6. Add the reserved rabbit (and any accumulated juices) to the pan, along with scallions. Stir the sauce and add it to the pan; stir-fry over high heat until the sauce has thickened, 30 to 60 seconds. Serve immediately, sprinkled with Tamari Walnuts