Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

Ingredients

• 1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky)
• 2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
• 1 lb napa cabbage or kale
• 2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
• 2 ounces bamboo shoots, drained rinsed & finely shredded
• 1 tablespoon peanut oil or bacon fat
• 1 tablespoon fresh ginger, peeled & grated
• water (if needed)
• 1 1/2 teaspoons sesame oil

Sauce

• 2 teaspoons rice wine or dry sherry
• 4 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon hawaiian salt

Directions

1. 1

   In a small bowl, mix together the sauce ingredients and set aside.

2. 2

   Soak the mushrooms in hot water until they soften (15-20 minutes).

3. 3

   Rinse under cold running water to remove any sand and squeeze out excess water to drain.

4. 4

   With a sharp knife, remove the stems & discard.

5. 5

   Finely shred the caps; set aside.

6. 6

   Blanch broccoli in boiling water and drain.

7. 7

   Chop cabbage into long shreds, about 1/4-inch wide.

8. 8

   Preheat wok or large skillet over high heat until it is hot.

9. 9

   Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.

10. 10

    Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.

11. 11

    Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.

12. 12

    Spoon onto a platter, sprinkle with sesame oil, and serve immediately.