200g peanuts (soak in water over night), drain
100g Chinese mushrooms (soak > drain)
4 slices of ginger
1 teaspoon of chopped garlic
1 tsp cornstarch mix with little for thickening the sauce
1.1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
10g rock sugar
1 tsp pepper
1 tsp sesame oil
1 tbsp Chinese cooking wine ( "Shaoxing" wine)
1 star anise (optional)
1) Heat up oil, try chopped garlic and ginger slices until fragrant. Add in mushrooms and peanuts, toss well, add water and seasoning, bring to a boil.
2) Cover, simmer over low heat until the peanuts and mushrooms are softened and the gravy is slightly thicken. Add in cornstarch water to thicken the sauce. Serve.