Ingredients
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1 ounce dried Chinese mushrooms (donggu or doong gwoo, similar to Japanese shittake but more earthy and smoky)
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2 1/2 ounces broccoli florets, cut through their stems into thin slices (1 cup)
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1 lb napa cabbage or 1 lb kale
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2 ounces jicama, peeled & cut into 2-inch-by-1/4-inch strips
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1 tablespoon peanut oil or 1 tablespoon bacon fat
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1 tablespoon fresh ginger, peeled & grated
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water (if needed)
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1 1/2 teaspoons sesame oil
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2 teaspoons rice wine or 2 teaspoons dry sherry
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4 teaspoons light soy sauce
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2 teaspoons dark soy sauce
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2 ounces bamboo shoots, drained rinsed & finely shredded
Instructions
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- 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.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- 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.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.