Stir-fried Vegetables (cabbage, Chinese Mushrooms, And Broccoli)

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 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 1 lb 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 1 tablespoon bacon fat
• 1 tablespoon fresh ginger, peeled & grated
• water (if needed)
• 1 1/2 teaspoons sesame oil
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 4 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon hawaiian salt

Recipe

• 1 in a small bowl, mix together the sauce ingredients and set aside.
• 2 soak the mushrooms in hot water until they soften (15-20 minutes).
• 3 rinse under cold running water to remove any sand and squeeze out excess water to drain.
• 4 with a sharp knife, remove the stems & discard.
• 5 finely shred the caps; set aside.
• 6 blanch broccoli in boiling water and drain.
• 7 chop cabbage into long shreds, about 1/4-inch wide.
• 8 preheat wok or large skillet over high heat until it is hot.
• 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 add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
• 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 spoon onto a platter, sprinkle with sesame oil, and serve immediately.