1 tablespoons soy sauce 1 tablespoons dry Sherry

3 teaspoons Asian sesame oil

1 teaspoons golden brown sugar

1 tablespoons peanut oil

2 spring onions, white parts and green parts chopped separately

2 teaspoons chopped seeded serrano chiles (optional)

1 large bunch greens (such spinach and or stir fry greens, stems removed and cut into 1 inch strips)

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve. Heat 2 tablespoons peanut oil in a large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Add soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

adapted recipe from epicurious.com