- ½ cup Chicken stock or vegetarian stock, preferably unsalted, or water
- 1 Tbsp. Oyster sauce
- 1 Tbsp. Chinese cooking wine or dry sherry
- 1 Tbsp. Soy sauce
- ¼ tsp. Sugar
- 1 Tbsp. Peanut oil
- 1 Tbsp. Garlic, minced
- 3 ea. Scallions, cut into 1” lengths
- ½ Peanuts toasted ½ or left whole
- ½ inch Ginger, peeled and minced
- Hot chile flakes to taste (optional)
- 1 lb. Chinese greens (broccoli rabe, chard, spring onions, bok choy, long beans), cleaned and cut into small, flat, bite-sized pieces
- 2 Tsp. Cornstarch, dissolved in 1 Tbsp. water
- Rice, steamed for serving as needed
- In a small bowl, combine the stock, oyster sauce, wine, soy sauce, and sugar. Place by your stove, together with all the other ingredients.
- Place a wok over high heat. When it is hot, add the oil. Let heat for 20 seconds, then toss in the garlic, scallions, peanuts, ginger, and hot pepper flakes, if using. Stir-fry for 30 seconds and add the prepared vegetables. Stir-fry for 1½ to 2 minutes or until cooked through. Add the sauce mixture and bring to a boil, then cover and simmer for 2 to 3 minutes. Stir in the cornstarch mixture and stir-fry until the sauce thickens, about 15 seconds.
- Transfer to a small platter or a large plat and serve hot with rice.
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.