Title: Stir-Fried Broccoli And Chinese Mushrooms
Yield: 4 Servings

Ingredients

6 dried Chinese mushrooms
1 bn fresh broccoli
1/2 c mushroom soaking liquid
2 tb light soy sauce
1 tb rice wine; or dry sherry
1 ts honey
3 tb peanut oil
1 tb cornstarch

Instructions

Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside.

Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar.

Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil.
Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately.