Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, And Broccoli) - cooking recipe

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

Preparation

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.