DRIED MUSHROOM RECIPE

TOFU, WOOD EAR AND SHIITAKE STIR-FRY

- 1 1/2 teaspoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons white wine
- 6 DRIED WOOD EAR MUSHROOMS, reconstituted in hot water 20-30 minutes
- 6 small DRIED SHIITAKE MUSHROOMS, reconstituted in hot water 20-30 minutes
- 1 clove garlic, minced
- 6 ounces ground pork
- 2 tablespoons vegetable oil
- 1 1-inch piece fresh ginger, cut into 1 inch julienne strips
- 1 medium carrot, cut into 2 inch julienne strips
- 1 block firm tofu, coarsely mashed
- 2 scallions cut into 1/2 inch strips
- 1 egg beaten
• Dissolve sugar in a small bowl with the soy sauce and white wine
• Cut reconstituted Wood Ear Mushrooms into 1/4 inch slices
• Remove stems from the reconstituted Shiitake mushrooms, then slice thinly
• Thoroughly combine the garlic with the ground pork
• In a heated wok or fry pan, add the oil, then the ginger and pork
• Cook over high heat, mashing the pork to ensure it doesn't lump together.
• When the pork is has lost all its pink, cook an additional 2 minutes
• Add the mushrooms and carrot, cook for 3 minutes
• Stir in the tofu
• Add the sugar/soy sauce and scallions. Stir
• Add the egg, remove the wok from the heat, and stir until egg is cooked
• Serve with rice

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