STIR-FRIED BROCCOLI AND CHINESE MUSHROOMS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 dried Chinese mushrooms
1 bunch fresh broccoli
1/2 cup mushroom soaking liquid
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon honey
3 tablespoons peanut oil
1 tablespoon cornstarch

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.