1 or 2 bunches flowering chives
2 tablespoons peanut oil
2 tablespoons oyster sauce
3 tablespoons water
1 teaspoon cornflour (cornstarch)
1 teaspoon sugar
Wash and dry the chives, snap off ends about 2.5 cm (1 in) or so from the end of the stem, then cut the chives into finger-lengths. Heat the oil in a wok and quickly stir-fry the chives for a minute on medium-high heat. Add oyster sauce, water, cornflour and sugar mixed together, stir until boiling and thickened, and serve at once.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)